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Lunch Ideas

Vegetable Pancakes with Sesame Dipping Sauce

The vegetable pancakes are a delicious recipe from Nicola Galloway ‘s Homegrown Kitchen

Use whatever vegetables you have in your fridge or garden.


3 cups grated or thinly sliced vegetables like;

grated carrot

thinly sliced red capsicum

thinly shredded green cabbage

grated kumara or potato

thinly sliced spring onion

1/2 tsp salt

1/2 cup gluten free flour

2 tbsp cornflour or tapioca flour

About 1/3 cup water

Clarified ghee, avocado oil 

Toasted Sesame seeds for sprinkling

Sesame Dipping Sauce

1 tbsp sesame seeds toasted

1 tbsp rice wine vinegar

1 tbsp tamari 

1/2 tsp sugar

chilli flakes to taste

  • Prepare the vegetables and place them into a mixing bowl. Sprinkle over the salt and toss and scrunch the vegetables to soften.

  • Add the flour and water, mix until combined. If the mixture feels dry add an extra splash of water.

  • Combine the dipping sauce ingredients in a small bowl and set aside.

  • Heat a heavy based fry pan over a moderate to high heat. Add about 1/2 tsp oil to the pan.

  •  Scoop heaped tablespoon amounts of the pancake mixture into the pan. Cook 3-4 pancakes at a time, press them down with a spaulainto a thin pancake about 5 mm thick.

  • Sprinkle sesame seeds over the uncooked surface of the pancakes, then cook 3-4 minutes on each side until golden. Transfer to a plate.

  • Serve pacakes hot with dipping sauce.


Quick Chicken Soup

If you have left over roast chicken this is a perfect way to use up leftovers. Alternatively you could use a cooked chicken from the supermarket. Try to use a free range option.


  • 2 tbsp olive oil

  • 1 leek thinly sliced

  • 2 carrots finely diced

  • 2 cups diced pumpkin

  • 2 cloves finely chopped garlic

  • 1 tsp ground tumeric

  • 1 tbsp grated fresh ginger

  • 1.25 litres of chicken stock

  • 2 cups of chopped greens, like kale, silverbeet or spinach

  • 2 cups shredded precooked chicken meat

  • Juice of a lemon

  • 1/4 cup chopped parsley

  • 1 tsp miso , I like Urban Hippie Miso

  • Season to taste.

Heat the olive oil to a medium heat and cook the leek, onion, carrots and pumpkin for about 5 minutes until the leek is softened.

Add the garlic, tumeric and ginger - cook for 2-3 minutes.

 Add the chicken stock and simmer for 8-10 minutes or until vegetables are soft.

Stir in 2 cups chopped greens, chicken, lemon juice, parsley and miso.

Serve this is such a nourishing wee soup.


Naked Beef Burger with Homemade Tomato Sauce

Very simple to make, I usually get 2 kg of mince meat and make these up, then free flow freeze them and bag once frozen. They are easy to take out for breakfast, lunch or dinner.

Burger patties

  • 500 gm mince beef or venison

  • 2 cloves grated garlic

  • 1 tsp dijon mustard

  • 1/4 cp ground almond meal

  • 1 egg

  • a good handful of chopped parsley

  • Salt and pepper to taste.

Ingredients for Burgers

  • Lettuce

  • Tomatoes

  • Sliced avocado

  • Gherkin or kim-chi

      Optional extras

  • Egg 

  • Cheese 

  • Beetroot

  • Bacon

Mix all the ingredients together and divide into 75 gm patties, I roll into a ball and then flatten.

To cook, heat oil on high in a frypan, place the patty on to cook, turn heat down to medium/high.

Brown on each side, approx 3 minutes on each side.

Assemble burger either on top of the lettuce or inside with slice tomato, avocado, gherkin or kim chi, whatever floats your boat.

I like using the tomato sauce and my homemade mayo.

Homemade Tomato Sauce

  • 2 cans chopped tomatoes or 1 bottle of tomato passata sauce

  • 3 cloves garlic finely chopped 

  • 1 tsp smoked paprika

  • A couple of dashes of Braggs sauce

  • Pinch of chilli 

  • Salt and pepper to taste

In a saucepan add all the tomato sauce ingredients, bring to a boil and turn down to simmer until reduced by half, the sauce should be thick and pulpy. Set aside to cool.



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