Home > Celiac Travel Blog > Lamb & Sweet Potato Pate

Lamb & Sweet Potato Pate

Published 8 September, 2008

It was another of those 'what the heck am I going to have for breakfast' mornings. The fridge was bare apart from some leftover lamb. There were a couple of wrinkled looking sweet potatoes in the cupboard. What was a starving coeliac to do while the kids tucked into steaming hot rice and cashew butter porridge? (Can you hear the violins? ;-)

I've been into a lot of blender action recently, making bean dips for lunch, and I think it was this that gave me the idea. Here it is...

Lamb & Sweet Potato Pate

200g cooked lamb
200g cooked sweet potato (the quickest way is just to cook them in their jackets in the microwave, then scoop out the flesh)
3 tbsp fresh mint, chopped
2 spring onions, chopped
Salt and ground black pepper

Blend the lamb and sweet potato until smooth, adding a little oil to loosen if necessary. Stir in the mint and spring onions and season to taste. Spread on something crunchy or gluten-free-bready. I used gram flatbreads.

The flavour seems to develop overnight in the fridge, and the pate is nice and firm for breakfast again the next day.

Get new gluten free travel tips as they arrive!

Travelling coeliacs send me stories of getting gluten free food in other countries all the time. Subscribe below if you want me to send these stories on to you...

blog comments powered by Disqus
Connect: Subscribe to Celiac Travel via RSS Follow Celiac Travel on Twitter Celiac Travel Facebook Follow Roger Elliott of Celiac Travel on Google Plus
Get new gluten free travel tips as they arrive!