A Fooled Hash Brown & Roasted Pepper Avocado Salsa

Hashed Browns with Broad Beans (Fool) & Red Split Lentils

topped with a Roasted Red Pepper, Tomato & Avocado Salsa

I decided to do this recipe, since I had soaked lentils & cooked (boiled) broad beans from the night before. It was a simple recipe, but considering these two items were already for me, it took away from prep time.

 

Broad Bean Hashed Browns

1 Potato grated

1 cup Broad Beans chopped

½ cup Soaked Split Red Lentils (not cooked)

½ Onion chopped

2 cloves Garlic finely chopped

1 Tbsp Roasted Red Pepper chopped

4 Cherry Tomatoes diced

½ cup Boiled Rice

1 tsp Turmeric

1 tsp Paprika

1 tsp Cumin ground

½ tsp Cayenne powder

½ tsp Black pepper 

1 Egg

½ cup Flour + additional flour for consistency

• Preheat oven at 350°
• Prepare all ingredients & Mix together
• I quickly pan friend the mix which helped in molding the mixture
• Made mini patties & placed on an oiled tray 
• Cooked until lightly browned

Then Begins the Salsa Preparation


Roasted Red Pepper, Cherry Tomato & Avocado Salsa
½ Onion finely diced
1 cup Cherry Tomato quartered
½ to 1 Avocado diced
½ Roasted Red Pepper diced
pinch of black pepper
1 tsp salsa mix (optional)



Top the hash browns with the Salsa & Enjoy!!

Feed me the food groups

- Avocado and Green mango salad
- Homemade chips
- Ground beef and crab

Avocado and Green mango salad
Base Ingredients:
1 Avocado sliced or cubed
1 or 2 Green mangos juliened or cubed
1 tsp chopped green or red onions
1 tsp cilantro
1/2 tsp finely chopped hot pepper

(addition - i didn't do) - 1/2 tsp lemongrass

Dressing:

juice of half a lemon
half a garlic clove smashed
pinch of salt

for spice health benefits i add:
1/4 tsp cayenne
1/4 tsp cumin

Cut & Mix the veggie ingredients together and on the side mix the dressing ingredients together. Pour dressing over salad & Toss gently so as not to mush the avocados.

top with toasted cashews