The new year is finally here and already, persons have kicked their healthy eats resolution into high gear. But who are we kidding? That goal is easier said than done. Well, have no fear: Chef Noel Cunningham is here to make that tantalising transition and save the delicious day by offering three light and flairy food recipes for 2019.

According to Chef Cunningham, Parmesan potato croquettes is the ideal side dish to pair with any protein of your choice. “This recipe is a perfect way to use leftover mashed potatoes in a creative way that everyone will enjoy,” he added. His spicy finger shrimp teriyaki offers a unique oriental flavour and is quick and easy to prepare too. While the pan seared chicken breast with fondant potato and glazed baby carrots is a surefire way to satisfy your healthy hunger without spending hours in the kitchen.

Feel free to try these at home.

Parmesan Potato croquettes

Ingredients

1 cup mashed potatoes

1 scallion

1/4 cup Parmesan cheese

Breading Ingredients

3 beaten eggs

1 cup flour

1 cup bread crumbs

Directions

Season mashed potatoes with scallion, Parmesan cheese, salt and pepper then shape using a mini ice cream scoop and place in freezer for half an hour to set. Dip each croquette in flour then, egg and bread crumbs. Fry in a shallow oil until golden brown and enjoy.
 

Spicy Ginger Shrimp Teriyaki

Ingredients

1 pound large shrimp, peeled and deveined with tails on, if desired salt and pepper to taste

1 clove garlic, minced

1 pinch scotch bonnet powder

1 teaspoon ginger, minced

1 cup teriyaki sauce

1 tsp cornstarch

Directions

Marinate shrimp with scotch bonnet powder, salt and pepper then put a side. In a heated frying pan saute garlic and ginger then add shrimp once shrimp start turning pink add your teriyaki sauce and reduce flame.

 

Pan Seared Chicken Breast with fondant Potato and glazed baby carrots

Ingredients

2 skin-on, bone-in chicken breasts,

Salt and freshly ground black pepper

2 tbsp vegetable oil

 

Carrots Ingredients

1/2lb baby carrot

3 tbsp. honey

¼ cup orange juice

 

Potato Ingredients

1 potato

2 cups chicken stock

3 tbsp. butter

salt and pepper

Directions

Marinate chicken breast with salt and pepper then pan fry in a heated frying pan with oil on both sides until golden brown. Place in the oven for 6 minutes or until its full cooked.

Blanch baby carrots until tender the toss in a frying pan with honey and orange juice. For potatoes, slightly cook potato in chicken stock once cool slice them 2-inch-thick slices or use a cutter to give round shape as seen in the picture then season with salt and pepper. In a heated frying pan with melted butter over low heat add potatoes flat side down into butter and cook until golden, about five minutes. Turn potatoes and brown the other side as well. place in the oven to bake for an additional 10 minutes.