Sweet potato and baby spinach balls
Ingredients
- 2 sweet potato (cut into pieces,peeled)
- 2 tbs coconut milk
- 1 cup baby spinach leaves
- 1 tsp ground cumin
- 1/2 tsp garlic
- 1/2 tsp salt
Method
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Put a large pot of salted water on the stove to boil. Cut up the sweet potato (or potato if you like) – and cook until tender (about 20 minutes)
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Heat the Deep Fryer until hot.
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Mash the sweet potato until smooth. Add the coconut milk. Stir in the baby spinach and add the Stonemill Cumin, Stonemill Granulated Garlic and Stonemill Salt.
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Roll into 4cm balls. Place in the fridge for 20 minutes or so to firm up.
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Deep fry each ball for 5 – 6 minutes or until golden. Place on a paper sheet to drain, and then eat hot!
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Recipe Info
Tip: You can use normal potatoes if they are cheaper. You need approximately 3 cups.