Sweet Potato Vegan Sausages
Ingredients
- 1/2 cup white rice, cooked
- 1/2 medium onion, chopped
- 1/4 tsp salt
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp chilli flakes
- 1 tsp dill
- 1/4 tsp ground black pepper
- 200 g sweet potato, cooked and mashed
- 1 tbsp water
- 2 tbsp olive oil (for frying)
- 2 tbsp plain flour
Preparation
In a medium saucepan over medium heat, bring water to a boil, add the rice and a large pinch of salt, bring back to a simmer, lower the heat, and cook for around 15 minutes or until rice is tender, then set aside to cool.
Place 1 tablespoon of oil in a medium pan, add the onions, and fry over small-medium heat until they are soft and translucent.
Place all the ingredients except the oil and flour into a food processor and pulse until desired consistency.
Give the mixture a good stir, then divide in half.
Scoop out half of the mixture onto a piece of cling film, roll and press into a sausage shape leaving enough room for twisting at the ends like a cracker, repeat with the other half, and place in the fridge to firm up for at least 2-3 hours.
Once ready to fry, remove from the fridge and carefully unwrap.
Sprinkle with a little plain flour to prevent sticking.
Cut each big sausage into three smaller ones and gently tap the ends to smooth out the edges.
Heat a little oil in a medium frying pan and fry the sausages, turning occasionally, until browned on all sides.
