Meatballs with Crunchy Sweet Potato Chips
-1/3 cup almond meal
-3 cups baby spinach
-1 tsp Dijon mustard (optional)
-25g tomato paste
-1 sweet potato, medium
-Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit
-Place spinach in a bowl and cover with boiling water, leave for 2 mins before draining as much liquid as possible from the spinach. Chop well
-Place spinach in a bowl along with mince, salt, almond meal, mustard, tomato paste and sage. Combine well.
-Roll into 2.5cm size balls and place on an oven proof baking tray lined with baking paper.
-Bake in the oven for 10-15 mins, or until browned and cooked through.
-Meanwhile, heat enough oil in a frying pan for deep frying. Peel sweet potato then slice into ribbons using a vegetable peeler.
-Place a small handful of sweet potato ribbons in frying pan and fry for 2-3 mins, or until slightly browned. Remove from frying pan and place on a plate lined with paper towel to drain.
-Repeat with remaining sweet potato
-To serve, place sweet potato ribbons on a plate and top with meatballs
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