Nuggets with Chilli Salsa and Spicy Sweet Potato Wedges
Ingredients
- 8 Provamel nuggets (4 per person)
For the wedges
- 2 medium sized sweet potatoes,
- cut into wedges
- 1/2 tsp paprika
- 1 garlic clove
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- pinch dried chilli flakes
- 1/4 tsp powdered ginger
For the chilli and coriander salsa
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Combine all the spices together with 3 tbsp olive oil and coat the sweet potato wedges. Place in a tray and cook until golden brown, about 25 to 30 minutes.
- 2
Meanwhile, use a griddle pan to cook the corn, turning the cob until the kernels start to brown. When done, using a sharp knife, strip the cob of the kernels and place in a bowl with the rest of the salsa ingredients, and mix together.
- 3
About five mins before the wedges are ready, fry the nuggets in a frying pan over a moderate heat until cooked through. Serve all together.
Nuggets with Chilli Salsa and Spicy Sweet Potato Wedges was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 8 Provamel nuggets (4 per person)
For the wedges
- 2 medium sized sweet potatoes,
- cut into wedges
- 1/2 tsp paprika
- 1 garlic clove
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- pinch dried chilli flakes
- 1/4 tsp powdered ginger
For the chilli and coriander salsa
- 1
Preheat the oven to 200C/400F/Gas 6. Combine all the spices together with 3 tbsp olive oil and coat the sweet potato wedges. Place in a tray and cook until golden brown, about 25 to 30 minutes.
- 2
Meanwhile, use a griddle pan to cook the corn, turning the cob until the kernels start to brown. When done, using a sharp knife, strip the cob of the kernels and place in a bowl with the rest of the salsa ingredients, and mix together.
- 3
About five mins before the wedges are ready, fry the nuggets in a frying pan over a moderate heat until cooked through. Serve all together.
Nuggets with Chilli Salsa and Spicy Sweet Potato Wedges was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
