Recipes
Date posted: 11/09/2023
Ingredients
| For the ketchup | |
| Italian tomato puree | 60g |
| Beef tomatoes | 1 |
| Maple syrup | 15g |
| Apple cider vinegar | 15ml |
| Water | 15ml |
| Ras-el-hanout | 1 tsp |
| For the vegan mayonnaise | |
| Cashew nuts, raw and unsalted | 25g |
| Lime, juiced | 1/2 |
| Water | 25g |
| Dash of Dijon mustard | |
| Lamb Weston Sweet Potato Crispy Fries | 200g |
| 1tsp salt | |
| 1tsp cinnamon salt | |
| 1 tub basil cress |
Method
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- Boil the ketchup components together and allow it to cool.
- Weigh ingredients for the cashew mayonnaise then blend to desirable texture. Season to taste with salt.
- Deep-fry the sweet potato fries at 175°C for 2:30 mins.
- Mix cinnamon with salt.
- Spoon into trays or plates.
- Top with the mayonnaise and ketchup.
- Garnish with the basil cress.