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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.

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