When I was in the states a friend of mine there cooked up a wonderful texan style barbecue. She made this wonderful potato salad dish that I want to share with you. It is very easy to make and once you try it I am sure it will become one of your family favourties.
INGREDIENTS:
1 kg potatoes - halved and rinsed
2 tablespoons olive oil (or peanut will do)
3/4 cup light sour cream
2 tablespoons sweet chilli sauce
2 green onions - chopped
1/4 cup coriander sprigs
Sea salt and crushed black pepper to taste
1 tablespoon sesame seeds - toasted
METHOD:
Preheat oven to 200C.
Place potatoes in a single layer in a roasting dish. Drizzle the oil over and season with salt and pepper. Turn over and coat other side. Roast for 45 - 60 minutes. Turning occasionally. When golden brown and cooked through remove from over and cool for 5 minutes.
Place potatoes in a large bowl or serving dish.
Combine sour cream, chilli sauce and green onions in a jug. Pour over the potatoes. Sprinkle the sesame seeds over them with the coriander sprigs.
This goes really well with barbecued pork, steak or chicken.
bprucfa25y
Sunday, July 5, 2009
Low Fat Sweet Potato and Chickpea Patties
I came across this recipe that was given to me in 1995. I had forgotten about it so decided to make them last week to see how they tasted. I think that if you are diabetic, on a low fat diet or vegetarian then you will really enjoy them. They make 8 good sized patties so a serve is 2 patties. A serve is 1250 kj and has just 1.1g saturated fat.
I loved the mango yoghurt dressing that went with them.
INGREDIENTS:
500g sweet potato (orange)
1 can 420g of organic chickpeas
1/3 cup couscous
2 cloves garlic crushed(can used bottled)
1 lightly beaten egg
3/4 teaspoon garam masala
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
Dressing:
1/2 cup low fat greek style natural yoghurt
2 tablespoons good mango chutney (not hot)
METHOD:
Peel sweet potato and cut into rounds. Place in single layer on a microwave plate or dish, cover and cook on high for 4 - 5 minutes, depending on power. You may need to do in a couple of batches.
Place drained chickpeas and potatoes in a large bowl and mash through until almost smooth.
Add couscous, garlic, garam masala, egg, salt and pepper and mix through with your hands until well combined.
Place oil in a large non stick pan on medium heat. Wet your hands and mould 8 patties out of mixture. Drop in pan and cook for about 4 - 5 minutes on each side.
Mix yoghurt and chutney together in a small jug or bowl and serve together with a nice green salad.
I loved the mango yoghurt dressing that went with them.
INGREDIENTS:
500g sweet potato (orange)
1 can 420g of organic chickpeas
1/3 cup couscous
2 cloves garlic crushed(can used bottled)
1 lightly beaten egg
3/4 teaspoon garam masala
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
Dressing:
1/2 cup low fat greek style natural yoghurt
2 tablespoons good mango chutney (not hot)
METHOD:
Peel sweet potato and cut into rounds. Place in single layer on a microwave plate or dish, cover and cook on high for 4 - 5 minutes, depending on power. You may need to do in a couple of batches.
Place drained chickpeas and potatoes in a large bowl and mash through until almost smooth.
Add couscous, garlic, garam masala, egg, salt and pepper and mix through with your hands until well combined.
Place oil in a large non stick pan on medium heat. Wet your hands and mould 8 patties out of mixture. Drop in pan and cook for about 4 - 5 minutes on each side.
Mix yoghurt and chutney together in a small jug or bowl and serve together with a nice green salad.
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