I first created this recipe when I was preparing to cater a networking event earlier this year. These bites make for excellent appetisers and can be paired with dips and sauces to make for addictive snacking.
They're gluten-free and oven baked to boot so high on the healthy scale and virtually guilt-free.
You'll notice that I don't specify which 'greens' I use and that's really because it's in there for colour and an additional nutrient boost. For the record, I used chopped coriander but really this can be replaced with spinach, kale, parsley or any other green leafy veg you have lying around the house or growing in your garden. If you're using pungent herbs like sage or basil then you might want to add less so that the flavour isn't too overwhelming. But the likes of spinach and kale can be added to abandon.
I hope you enjoy this recipe, give it a try and leave me some feedback if you do. As always, you can hop over to Instagram, Twitter and Facebook to drop me a line.
Have a wonderful week!
Ingredients
500g sweet potatoes
1 cup fine corn meal
3 cups water
1 red chilli (chopped)
Handful leafy greens (chopped)
3 tbsp cornflour
Salt, to taste
Peel and dice the sweet potatoes. Place in a pot of lightly salted water and boil until completely soft. Drain and mash until chunky-smooth.
Cook the corn meal on medium-low heat in 3 cups of water, stirring at intervals for about 10 minutes until soft and thick.
Combine the mashed sweet potatoes and cornmeal in a large mixing bowl. Add the chopped chilli, leafy greens, cornflour and salt (to taste). Mix until well combined.
Spoon the mixture on a lined and lightly oiled baking tray and bake at 180 degrees Celsius for 25-30 minutes until crispy.
Serve hot or warm with your favourite dips/sauces, or add to a fresh salad.
How do you think these would do without Chille? I’d like to try it kid-friendly?
ReplyDeleteIt would be totally fine. You could use a milder spice like cumin instead :)
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