Sage, Spring Onion and Potato Soufflé


These are so delicious and addictive! I initially made these with the intention of being muffins, but after tasting them it would have been wrong to deny them the title of “Soufflé”! I added broccoli to mine, but feel free to get creative with vegetables…sweetcorn would taste great!

Preparation time: 1 hour 15 minutes (including cooking time)

Ingredients (Makes 9):

  •  4 medium baking potatoes
  • 4 red chillies
  • 6 spring onions
  • 200g broccoli
  • 1 lemon juiced
  • 4 tbsp olive oil
  • 3 tbsp water
  • 3 tbsp tahini
  • 15g sage
  • 15g basil
  • 15g lemon thyme
  • 8tbsp gluten free flour
  • Salt
  • Pepper


  1. Preheat the oven to 180 degrees celsius
  2. Cut the potato into 1 inch chunks, skin on, and boil in salted water for approx. 15 minutes or until a knife can easily pierce through
  3. Chop the sage, basil and lemon thyme finely (leave 9 sage leaves whole and place aside for decoration)
  4. Drain the potatoes and season with salt and pepper to taste, add the oil, sage, basil and lemon thyme
  5. Mash the potato mixture until the potato is smooth
  6. Add the finely chopped broccoli, spring onions and red chillies to the to the tahini and lemon juice and mix well
  7. Gradually incorporate the mash mixture into the broccoli mix and adjust salt levels to taste (mix with your hands)
  8. Add the water and gluten free flour and mix well
  9. Lightly oil a silicone muffin tray and fill the muffin tray with the mixture, creating a dome shape to replicate a muffin
  10. Make a thumb print on top of each one and push the whole sage leaves into each muffin
  11. Cook in the oven for 40 minutes
  12. Leave them to cool in the tray for 15 minutes
  13. Gently, because they will be fragile, pop them out from the base of the silicone and slide a tablespoon down the side to help get them out in one piece
  14. They can be eaten hot or cold, and they firm up and hold their shape better after cooling out of their tin for 10 minutes
  15. Enjoy my Little Peas!

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