SWEET POTATO FRIES
by Marion Price
SWEET POTATO FRIES
by Marion Price
Sweet Potato Fries
With the warmer spring weather now with us, we can start to plan summer picnics and parties! Tasty fries are always popular and are simple to cook. If you are making hummus or another dish with chickpeas, you may usually through away the cooking water, whether it is with canned chickpeas, or if you have cooked them yourself from dried. But here is a fun thing to do with the liquid rather than wasting it! Make tasty aquafaba mayonanaise!
Ingredients
- 2 medium sweet potatoes
- 1 desert spoon of olive oil
- A pinch of sea salt
For the Tasty Plant-based Mayonnaise:
- 1 cup ìchickpea cooking water (either tinned or home cooked). AKA aquafaba.
- Juice of half a lemon
- 1 tsp olive oil
- 1 tsp Dijon mustard
- Salt and Pepper to taste
Instructions
For the Fries:
- Peel the sweet potatoes and cut into wedges.
- Heat the olive oil gently in a heavy frying pan. Add the wedges to the hot oil, frying until golden on all sides, but taking care not to burn.
- Add a pinch of salt and a splash of water.
- Cover with a lid allowing the wedges to cook through in the steam for a further few minutes.
For the Tasty Plant-based Mayonnaise:
- Put the chick-pea liquid into a blender and blend for a few minutes until foamy, white and thick.
- Add olive oil and blend for a few minutes , then add lemon juice, mustard and salt and pepper.
Notes
It is always surprising that the chickpea liquid blends into a creamy foam, which can be used for savoury treats, like the mayonnaise given here, but also delicious deserts.