|Prep Time||30 Mins|
|Cook Time||30 Mins|
- 2 cups raw sweet pototo grated
- 1/2 cup onion diced
- 2 chillies – 1 red and 1 green finely chopped
- 2 tbsp all purpose flour
- 1 Small bunch fresh coriander chopped
- 2 tbsp Cornflour
- 1 tsp Fresh grated ginger
- 400 g Spinach
- 400 g Tin of chopped tomatoes
- 1 Onion chopped
- 2 Garlic cloves crushed
- 1 Tsp Cumin Powder
- 1 Tbsp Garam Masala
- 1 Green chilli chopped
- 2 Large Tomatoes chopped
- 1 tbsp Freshly grated ginger
- 50 g coconut butter
- Squeeze the grated raw potato in a clean teacloth or kitchen towel to remove most of the water.
- Mix all the ingredients together in a bowl to combine.
- Heat 1 tbsp of olive oil or coconut oil in a pan over a medium heat
- Shape spoonfuls of the sweet potato mixture into patties.
- Place the patties into the hot pan and cook until golden brown on both sides – about 7/8 minutes on each side.
- Remove from heat and serve.
- Heat 2 tablespoons of olive oil in a pan and gently fry the onion for 5 minutes until softened.
- Whilst cooking, place spinach in a steamer and steam until wilted. Then place spinach in a food processor with half tablespoon of oil. Season. Blend until you have a coarse puree. Set aside.
- Add the spices to the onions in the pan and cook for a further few minutes.
- Add the chilli, ginger and garlic and cook for a further 2-3 minutes.
- Then add the spinach puree and the tinned tomatoes and chopped tomatoes and cook for a further 5 minutes. Season.
- Place tofu in an oven proof dish. Mix the oil, tamari, and spices in a separate bowl and then pour over the tofu. Season.
- Put tofu into oven on 180C and cook for 25 minutes.
- To serve, place some sweet potato rosti, spinach masala and spiced tofu onto each plate and garnish with fresh chopped coriander.
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