1 medium zucchini, grated
1 medium carrot, grated
1/2 red onion, finely diced
1/2 cup cheese, grated (or hard cheese of preference)
1/2 cup milk
1/4 cup plain greek yoghurt
2 cups plain wholemeal flour
1.5 tsp baking powder
6 medium potatoes peeled and cut into chunks approx 3cm
1/4 cup milk
1 tbsp butter
1 tbsp butter
1 tbsp flour or cornstarch if you want it to be gluten free
- Preheat the oven to 180C.
- Squeeze the juice out of the zucchini and carrot onto a clean cloth.
- Place the zucchini and carrots into a large mixing bowl along with the red onion.
- Add the cheese, milk, yoghurt, and egg and stir until combined.
- Slowly mix in the flour and baking powder to the wet mixture until combined.
- Lightly grease your dino moulds and spoon the mixture. Or half fill the moulds and use the back of a spoon to ensure the mix gets into all the nooks.
- Place potatoes in a large saucepan. Cover with water and bring to the boil. Cover and simmer until soft (aprox 20 mins).
- Drain the potato.
- In a small saucepan, melt the butter and milk together. Add to the potato and mash until smooth. Allow to cool slightly and season to taste.
- Cut broccoli into large florets.
- Boil for 3-4 minutes (or until desired level of al dente is achieved).
- Strain and run cold water over them to cool
- Combine water, broth powder and Veggie Hero in a jug and stir to combine. Set aside.
- On a low/medium heat, melt butter and add flour.
- Allow to cook for a little while, keeping the butter and flour moving.
- Slowly introduce the broth mixture. Keep stirring (whisk works best) until desired consistency is achieved.
Get creative with assembling your Jurassic plate. A mash volcano with gravy lava, broccoli forest or a gravy river.