Potato Soufflé with minced meat is a traditional Lebanese meal and is one of my least favorites that I literary avoid eating whenever it’s prepared at home.However today, I found a way to turn into a Healthylicious meal by halving the quantity of boiled potatoes and substituting the other half with mashed boiled cauliflower. Replacing regular minced meat with soy meat chunks that contain less fat and more fiber.And instead of using butter and cheese, I simply used a delicious creamy truffle based smooth cream cheese from Holland (ERU) found at our local Supermarkets (where you can benefit from a 20% discount till November 15th)and sprinkled my omega-3 mixture of sunflower seeds, pumpkin seeds, linseeds and sesame seeds to increase my meals fiber content that will help me feel full for a longer period of time! And served it with a green salad!
You can always replace regular potatoes with sweet ones as they have a higher content in fiber, vitamins and minerals!
3 medium sized boiled potatoes
3 cups boiled cauliflower
1 tsp salt
1/2 tsp white pepper
500g soy meat chunks
1 medium sized minced onion
1 container of Eru truffle cheese
6 tbsp Omega-3 mixture seeds (sunflower, pumpkin, linseeds, sesame)
Method of Preparation:
In a large bowl, combine the mashed potatoes and cauliflower with Eru truffle cream cheese and mix until you get a smooth paste.
In a pan, use cooking spray to cook the soy meat chunks (after soaking them in water) with onions, salt and white pepper.Cook until meat is done.
Cover the bottom of a baking pan with half of the potato and cauliflower mix and spread evenly the soymeat mix on top and arrange the remaining potato cauliflower mix over it.
Preheat the oven to medium heat.
Spread the omega-3 mixture all over the surface. You could also add oatscrumbs.
Bake in the oven 20 min and serve with a green salad with lemon juice and olive oil!
(Makes around 7 servings)
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