Sweet Potato and Mint Salad
Ingredients
- 2/3 cup frozen corn kernels, thawed
- 1/2 cup rice flour
- 1/4 cup almond milk
- 2 cloves garlic, minced
- 2 shallots, rough chopped
- 20 basil leaves
- 2 tbsp nutritional yeast flakes
- 1 tbsp tomato paste
- 2 tsp cajun spice mix
- oil for frying
- sweet potato
- 1 large sweet potato
- 1 tbs cajun spice mix
- 2 tsp maple syrup
- 1 tbs olive oil
- salad
- 2 cups rocket
- 1/2 cup mint
- 1 radish sliced thinly
- 1 red salad onion sliced
- 1/4 cup dried pomegranate arils
- 2 tbs green chutney (see day 198)
- olive oil
- cajun spice mix
- 1/2 tsp sea salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tbsp coconut sugar
Preparation
Preheat oven to 200C and line a large baking tray with parchment paper
Toss the sweet potato in spice mix, maple syrup and olive oil and spread evenly on the tray
Bake for 30 to 40 mins until golden. Remove and set aside
Place fritter ingredients into a food processor and process to form a chunky paste. Don’t over process
Heat some oil on a skillet on medium high heat
Scoop 1 1/2 – 2 tbsp of the mixture and place on the frying pan
Flatten the top lightly with the back of a spatula
Fry for a few minutes, then flip and fry a on the other side
Remove onto a plate lined with paper towel. Repeat the process with the remaining mixture
Place onto the prepared baking tray
Bake for 10 mins, then flip and bake 5 mins further until the fritters are nice and golden
Remove from oven and cool on a rack a few minutes
Toss the salad ingredients in a mixing bowl with the green chutney, lemon juice and a drizzle of olive oil
Place on a salad platter or bowl and top with the sweet potato and fritters
