Low-fat Indian-spiced Sweet Potato Patties

Sweet potatoes are 10 times tastier than regular potatoes. Fact.

I was messing around in the kitchen and came up with these delicious fat free sweet potato patty things.  Drizzle them in a (vegan) cucumber mint yogurt and serve them with mixed salad leaves. Voila – a light, healthy meal!

These were inspired by pakoras – an Indian snack that is traditionally fried, but I baked these ones to make them healthier. You could fry this mixture to reduce the cooking time. I’m not a big fan of frying stuff because a) it’s not very healthy and b) I hate when my skin gets splattered with hot oil and I get dozens of teeny tiny burns. Grrr! 😡

Serves: 4 as a main or 8 as a side

Ingredients:

240g Sweet Potato, cubed

100g Regular potato (a rooster or something along those lines), cubed

220g Cooked canned chick peas, drained

3 spring onions

1/2 red bell pepper

Juice of 1/2 a lemon

1/4 cup tomato ketchup

1 tbsp dried cumin

1 tbsp garlic powder

1 tbsp mild curry powder

1/2 tbsp dried corriander

1 tsp dried chilli flakes

1/2 tsp salt

1/2 tsp turmeric

pinch of cayenne pepper

Method:

1. Line a baking tray with grease proof paper. Preheat the oven to 190°C.

2. Boil (or steam) the potato and sweet potato until mashable (about 10 mins).

3. Meanwhile, finely chop the spring onions (discarding the rooty bits and wilted tips, obviously) and squeeze out the lemon juice (or open the lemon juice bottle if you’re that type of person).

4. Put all the herbs and spices together in a little dish or cup. It’s better to do it that way rather than sprinkling them directly into a steaming hot pot because then the moisture from the steam doesn’t get in and make them all hard and crusty. Clever, eh?

5. Mash the potato, sweet potato and chick peas together in a bowl until most of the chick peas are completely mushed up.

6. Add the lemon juice, ketchup, herbs, spices and salt. Mix well to combine.

7. Mix in the chopped onion and red pepper – they should be finely diced.

8. This should be a consistency that sticks together easily when rolled into balls – so pretty smooth, apart from the onions and pepper and the odd chick pea that wasn’t mashed, and quite moist. Add a tablespoon or two of water or plant milk if you think you need to.

9. Using an ice-cream scoop or similar utensil, plop scoops of the mixture onto the baking tray.

10. Wet your hands with cold water and roll each scoop into a ball. Flatten down the balls slightly to form patties.

patties

An army of fragrant patties ready for the oven… Be careful not to add too much chili, or you mightn’t have fragrant panties afterwards…

11. Bake in the oven (not the dishwasher) for 20 minutes, or until the tops are slightly brown. Turn and bake for a further 10 – 15 minutes until nicely browned.

12. Plate them up and serve with a sauce of your choice – I suggest vegan cucumber mint raita – I’ll post the recipe soon, or if you simply can’t wait you can google it and find if on a better recipe blog right now… Mango chutney from a jar works too.

with yogurt

Om nom nom!

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‘Slawsome Salad

Sorry about the weak pun there – it’s been a long day!

Luckily I was easily able to whip up this delicious coleslaw-esque salad for myself after work. I love making salads because there’s no danger of burning anything and you don’t have to wait for them to cook. This salad is crunchy, tangy, creamy and, most importantly, vegan! 😀

I didn’t take any pictures, but if you really want to see what it looks like, just make it 😛

Serves 2

Calories per serving: 115

Ingredients:

120g carrots, grated

120g pickled gherkins, chopped

1 tblsp sunflower seeds

100g plain hummus

50ml unsweetened almond milk

1 tsp garlic granules (powdered garlic)

1 tsp lemon juice

Method:

  1. Mix together the carrots, gherkins and sunflower seeds.

2. To make the sauce, put the rest of the ingredients in a jar and shake, shake, shake! Or just whisk them up in a bowl with a fork.

3. Pour the sauce over the salad and mix together. It’s delicious as a side to falafels or veggie burgers, or can be enjoyed on it’s own as a light lunch. Yum! 🙂

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Vegan strawberry swirl “cheese” cake

This cruelty-free “cheese” cake is absolutely delicious! I made it for my non-vegan family and they all loved it! Without further ado, here’s the recipe:

slice

Yum yum yum!

For the crumbly base:

6 figroll biscuits (check the ingredients to make sure they’re vegan – some brands aren’t)

6 rich tea biscuits

120g walnuts

40g desiccated coconut

150g dates, soaked in hot water for 10 mins

1. In a blender or food processer, blend the biscuits, coconuts and walnuts until the mixture resembles breadcrumbs.

2. Strain the dates, add them to the mixture in the blender and blend until well combined.

3. Press the mixture into a 10 inch/25cm cake tin (if you don’t have a cake tin, any other sort of dish will do – it won’t be going in the oven). Leave the base in the freezer to firm up while you make the filling.

For the strawberry “cheese” filling:

320g cashew nuts

1 tin coconut milk (just use the creamy part at the top – keep the rest of the liquid for a curry or another dish)

125g pot strawberry or raspberry flavour soya yoghurt (I used the Alpro brand)

juice of half a lemon

1 tsp vanilla extract

4 tblsp maple syrup or agave nectar

120g frozen strawberries, thawed (you can do this in the microwave. If some juice comes out when they’re defrosting, use that too).

  1. Blend the cashews until they’re just little crumbs.

      2. Add the rest of the ingredients and blend until smooth. This might take some time,                but you need to keep blending until all the lumps are gone. I transferred the mixture            over to a liquidiser because the food processor I was using wasn’t really getting rid of            all the lumps.

       3. Pour the mixture into the cake tin on top of the base.

For the strawberry swirl:

4 or 5 frozen strawberries, thawed and blended with 2 tablespoons of water to form a runny purée.

Drop a few small spoonfulls of the strawberry purée onto the cake. Gently mix it around with a fork to create a swirl effect.

Leave the cake in the freezer for 3 to 4 hours to firm up.

Put it in the fridge for about half an hour before you intend on eating it to allow it to thaw out so that it’s soft enough to slice up easily and eat.

Cheese cake

 

 

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Vegan Chocolate Energy Balls – no blender required!

These energy balls are full of protein and are super handy to make because you won’t have the hassle of cleaning a blender. I came up with the recipe when I wanted to make some kind of protein balls early in the morning after a kettlebell workout but didn’t want to wake up my housemates by using a blender…

These protein balls are really rich and chocolatey and have a nice texture after they’ve firmed up in the fridge. The peanut butter makes them quite sticky so you should enjoy them with a big glass of water 🙂

Makes 4 protein balls. Prep time: 5 mins. Refrigeration time: 20 mins.

Ingredients:

1 tbsp cocoa powder

1 tbsp pea protein powder

1 tbsp maple syrup

1 tbsp desiccated coconut or chopped hazelnuts

1 tbsp peanut butter

4 dates, chopped (optional)

1 tbsp water

Method:

Place all the ingredients in a bowl. Mash together with a fork. Roll into balls. Leave in the fridge to firm up for about 20 mins.

If you want to make them look fancy, roll them in chopped hazelnuts or desiccated coconut before putting them in the fridge. Enjoy 🙂

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Fresh and Filling: Ginger, Carrot, and Split Pea Soup

Ingredients

2 tbsp fresh ginger, chopped

1 red onion, chopped

2 cloves of garlic, chopped

1 tbsp coconut oil (or any form of cooking oil)

1 tbsp tomato puree

1 tbsp medium curry powder

750ml water

1 vegetable stock cube*

100g yellow split peas

3 carrots

1 tbsp Nutritional Yeast flakes (optional)

A few basil leaves (optional)

Method

  1. Chop up the ginger, garlic and onion.
  2. Heat the oil in a saucepan over a medium-high heat. Add the ginger, garlic and onion and cook for 5 minutes, stirring frequently.
  3. Add the tomato paste and curry powder. Stir them in with the other ingredients and cook for about 30 seconds to a minute, until the curry aroma is released.
  4. Add the boiling water and stock cube.
  5. Thoroughly rinse the yellow split peas (the water should be clear, not cloudy. Otherwise an icky scum will form on your delicious soup. If this does happen, you can remove the scum with a slotted spoon, but it’s easier to just wash the split peas…)
  6. If you really like the taste of fresh ginger, add about half a teaspoon at this point.
  7. Bring to the boil and boil for 5 minutes.
  8. While it is boiling, peel and chop the carrots.
  9. Reduce the heat to the second lowest setting, cover and allow to simmer for 20 minutes.
  10. Add just over half the mixture to a blender and blend until it looks suitably soupy. Be careful when you do this, because with some blenders the steam can cause the lid to loosen and you could end up with a nasty soup burn (I speak from experience 😦 )
  11. Pour it back in the saucepan and mix it up with the remaining unblended soup. You’ll end up with lovely chunky bits of carrot and split peas, which gives the soup a nice texture, as well as some little bits of ginger which give random pops of fresh flavour as you enjoy your soup. Alternatively, you can blend it all if you’re lazy and want a soup that doesn’t require any chewing.
  12. Garnish with nutritional yeast flakes and basil leaves if desired.

I was going to put up a picture, but sure you know what soup looks like.

 

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