Nuggets with Chilli and Coriander Salsa Served with Spicy Sweet Potato Wedges
Preparation Time: 20 min
Cooking Time: 30 min
Serves: 2
Ingredients:
8 Provamel nuggets - 4 per person
Wedges
2 medium sized sweet potatoes cut into wedges
1/2 tsp paprika
1 clove garlic
1/2 tsp cumin seeds
1/2 tsp fennel seeds
Pinch dried chilli flakes
1/4 tsp powdered ginger
3 tbsp olive oil
Chilli and Coriander
Salsa:
3 ripe tomatoes de-seeded and chopped
10g/0.35oz coriander leaves chopped
2 dsp of good quality organic tomato ketchup
40g/1.41oz of roasted red pepper chopped
1/2 a corn on the cob.
Dash of tabasco
1/2 a chopped red chilli
Method:
Preheat oven to 200c.
- Combine all the spices together with the oil and coat the sweet potato wedges.
- Place in a tray and cook until golden brown, this should take about 25 to 30 mins.
- While the wedges are cooking use a griddle pan to cook your corn, turning the cob until browning appears on the kernels.
- Using a sharp knife strip the cob of the kernels and place in a bowl with the rest of the salsa ingredient, and mix together.
- 4 minutes before wedges are ready, fry your Provamel nuggets in a frying pan over a moderate heat until cooked through.
- Serve together on a plate.
Tip/Serving Suggestion: Blitz the salsa ingredients minus the corn in a mini food blender to make a smoother dipping sauce.