Potato and pumpkin cake with cumin lamb (FODMAP Friendly)

Potato and pumpkin cake with cumin spiced lamb – crunchy outside and soft inside, thanks to the glutinous rice flour.

Ingredients

(Serves 2 as a FODMAP recipe)

Filling

• 100g lamb mince
• 50g capsicum, cleaned, diced
• 1 tsp cumin
• 1 tsp soy sauce (use gluten free soy sauce for a gluten free option)
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp corn flour
• cooking oil
• salt to taste

Dough

• 1 potato (approx 250g), steamed and mashed
• 50g jap pumpkin, steamed and mashed
• 1/4 cup rice flour  (more for dusting work surface)
• 1/4 cup tapioca
• 1/4 cup glutinous rice flour
• 1/4 cup potato starch
• some water (approx 1/4 cup, more or less depending on the texture of steamed potato and pumpkins)

Cake

• cooking oil

Method

Filling

Heat up some cooking oil in a frying pan; add all ingredients except for the corn flour, pan fry until cooked; add corn flour  (use a sift) and then stir in, the sauce should thicken and mostly disappeared.

Dough

• To make the dough, mix all ingredients in a mixing bowl and knead into a ball, add water as required
• Transfer the ball into a surface dusted with rice flour, continue to knead until the dough is smooth; roll into 2 long thin sausages

Cake

• Take a portion of dough (approx 40g), use both hands to roll it into a ball shape; then use hands to flatten it into a disc; squeeze the dough with fingers until the disc is 0.3cm thickness; place some filling in the middle of the disc, close the edges; then roll the dough into a ball again; On a dusted surface, flatten it again to approx 1cm thickness & a disc shape; repeat.
• Heat up some cooking oil in a frying pan; pan fry the cakes over medium heat until cooked through and golden brown; approximately 20 minutes.

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