This is my first recipe post ever.
I never thought I would feel so inclined to share a recipe but when something is not only so tasty but easy and cheap to make, it is really a no brainer.
My love for sweet potatoes seems to grow on a daily basis. This wholesome yet light dinner is packed full of sweet goodness, peppery rocket, winter greens, flavoursome vine tomatoes and Vegan pesto to top it off.
1 large sweet potato
2 handfuls of kale
1 small red onion
1/2 cup of brown rice flour (or flour of your choice)
1 tsp of cumin
1 tsp of cinnamon
1 tsp of turmeric
2 tsp of chilli & garlic salt
2 Tbsp coconut oil
A splash of dairy free milk (I use Oat or Almond)
rocket,spinach & watercress
sliced vine tomatoes
Start off by peeling the sweet potato and slicing it into bite sized cubes to allow it to boil quicker. Boil on the hob and cook until soft, adding the Kale in the last few minutes until it is tender.
Next, dice the small red onion and add to hot coconut oil in a pan along with all of the spices. Once the onion is browned and the spices have been cooked off leave to stand. After, drain the potato and kale and place the ingredients back into the saucepan. Here you have the choice of leaving it to cool for 10-20 minutes or if you’re impatient like I am, crack on with the mashing.
Add a splash of dairy free milk to make the mash smooth and make sure all of the lumps are gone. Add the red onion and brown rice flour and stir until a firm mass forms. From here, create patties with your hands and lightly fry in the remaining coconut oil. Add more oil if need be to avoid the pan burning dry. Fry on each side for 3-4 minutes and serve on a bed of leaves. I drizzled a dash of Zesto Vegan Pesto on top to give it an extra dimension of flavour.
A Tahini dressing would compliment the dish extremely well which can be made from a Tbsp of tahini, juice of half a lemon, black pepper and water until a smooth consistency forms.