Sweet Potato, Chilli & Butterbean Patties made with fresh coriander and served with a green salad
ingredients
(Serves 4)
Prep time 10 minutes
Cook Time: 30 mins
The patties 1 tsp chilli paste
2 small cooked sweet potatoes
1 tin butterbeans
10g coriander
seasoning
2 tbsp garlic olive oil
Juice half lemon
The salad
A fresh bag of green salad leaves or rocket
Lemon juice to garnish
Olive oil to drizzle
The baba ganouche
2 medium aubergines
olive oil
1 cloves of garlic
1 tablespoon tahini paste
½ teaspoon chilli powder
1 teaspoon cumin
olive oil
1 lemons
how to make it…
Chop up the sweet potatoes into small chunks. Using a food processor blend the sweet potatoes, add in the whole tin of butterbeans and blend. Then add the tsp of chilli paste to the food processor too and blend well.
Juice the half lemon and add the juice to the mixture in the food processor along with the garlic oil and the chopped coriander. The mixture should be wet but not too wet when all fully blended. Form the mixture into palm sized patties and flatten. Add the patties to a well oiled baking tray and bake in a moderate oven – 160˚ for thirty minutes.
To make the baba ganouche:
Cut the aubergines in half lengthways. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins. Drizzle with 2 tablespoons olive oil, then toss to coat. Arrange on a baking tray, flesh-side facing up, then bake in the oven for 45 minutes. Using oven gloves, remove the aubergine from the oven, then leave aside to cool. Peel and roughly chop the garlic, then place in a food processor. Add the tahini, chilli powder, cumin, 2 tablespoons olive oil and the scooped aubergine, discarding the skin. Cut the lemons in half. Squeeze in the juice, minus any pips. Secure the lid and blitz to a nice thick dip. Season if needed and serve.
Recipe from Rosa at: www.rosbarresi.co.uk
