ZESTY SWEET POTATO FRITTERS WITH SPICY PEANUT DIPPING SAUCE

“You can make these with pumpkin if you like, and try using lime zest, too. Prepare the veg the night before you need it and simply fold everything together just before cooking!”

Serves 4

EASY

GREAT VALUE Preparation: 25 minutes Cooking: 35 minutes

Woolworths ready to cook sweet potato 1 x 500 g bag, steamed, drained and cooled free-range eggs 2, beaten oranges 1–2, zested spring onions 3–4, thinly sliced chives 10 g, finely chopped fresh coriander 10 g, finely chopped flour 60 g baking powder 1 heaped t salt a pinch butter and olive oil, for frying

For the spicy peanut dipping sauce: olive oil 1T

Woolworths red Thai curry paste

1 x 80 g sachet coconut milk 1 x 400 ml can smooth peanut butter 1–2 T fish or soya sauce 1–2 T limes 2, juiced coconut or palm sugar 1T

1 Mash the cooled, steamed sweet potato with a fork. Add the beaten eggs and mix. Fold in the orange zest, spring onion, chives and coriander. Sift in the flour, baking powder and salt. 2 Melt a little butter in a pan and add a little oil. When it starts sizzling, drop in heaped teaspoonfuls of batter, making sure that they are well spaced apart. Fry on both sides until lightly browned. Remove from pan and drain on kitchen paper. 3 To make the peanut sauce, fry the curry paste in the olive oil for a few minutes until fragrant. Whisk in the coconut milk and reduce slightly before removing from the heat. Whisk in the remaining ingredients and serve with the warm fritters.

WINE: The Grapesmith

Die Kluisenaar 2016 almond flour 240 g lemon 1, zested desiccated coconut 75 g baking powder 1t xylitol 4T free-range eggs 2, beaten almond milk 1 cup frozen berries or flaked almonds, for sprinkling

1 Preheat the oven to 180°C. Gently mix all the ingredients except the berries and almonds to incorporate evenly.

2 Spoon the mixture into a greased mini muffin pan. Add the berries or sprinkle over the almonds, then bake for 15 minutes. Cool slightly and gently remove from the pan using a knife. WHEAT- AND GLUTEN-FREE