Oat Crusted Potato Cakes with Bacon.

Finally! Bootcamp restarts tomorrow!

It’s only been a week since the last one finished and, guess what, I’ve done basically no exercise since. Uh oh. My trainer will kill me!

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What I have done however is gorge myself on carbs. Mainly potatoes. Oh how I love a potato! Jacket potato, mashed potato, cheesy mash… I pick on them at work (mainly new potatoes which I then smother in butter) or live off a jacket potato with tuna for lunch. Starting to turn into Mr. Potato Head I fear!

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So my challenge (on top of bootcamp) is to TOTALLY give up white, floury potatoes. I will still allow myself sweet potatoes mainly because mum rarely buys them and because they are much healthily (lower GI, high in iron, magnesium etc). But this will be tough.

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So here it is! My last potato recipe before hell-on-earth starts tomorrow in the form of a potato-less world for me. Although I may have a jacket potato for dinner..

Ingredients for 2:

1 medium-large floury potato

1 Tbsp. flour (I used GF)

about 75g gluten free rolled oats (not instant)

4 rashers bacon

salt and pepper

rapeseed oil

Start by boiling the potato in salted water for about 15 minutes, or until tender. Drain and mash. Add in the flour and 2 Tbsp. oats. Season and mix. Place some oats in a bowl. Shape the potatoes into rounds and dip each side into the oat bowl to cover – you may just need to press on the oats for them to stick. Heat about 2 Tbsp. oil over a medium heat and add the potatoes. After about 2 minutes, flip them then get your bacon going. Serve up with a healthy dollop of ketchup.

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