Peppadew, creators of sweet pickled piquanté peppers grown in the exotic Limpopo province of South Africa, have cooked up a variety of delicious Vegan recipes to help those of us who need a bit of inspiration this January. All recipes are incredibly easy to make and all work out to just £1.20 per serving, making hitting those Veganuary goals that much easier and cost-effective!

Peppadew Corn And Sweet Potato Bahji

Peppadew Corn And Sweet Potato Bahji

INGREDIENTS

1 x 410g (14.5 oz.) can whole kernel corn, drained

1 sweet potato, finely sliced and grated

150g (5.3 oz.) plain flour

12 spring onions, finely sliced lengthways

50ml chopped coriander leaves

3cm (1-inch) fresh ginger, grated

1 clove garlic, crushed

6 Peppadew® Sweet Piquanté Peppers, chopped

sunflower oil for frying

Sambal: 1 stalk lemongrass, trimmed and finely chopped

1 clove garlic, crushed

3 red chillies, finely sliced

3 Peppadew® Sweet Piquanté Peppers, finely sliced

15ml (0.5 fl oz.) peanut oil

15ml (1tbsp) castor sugar

4 tomatoes, deseeded and chopped

30ml (1 fl oz.) dark soy sauce

ADDITIONAL INFO

  • Serves 4
  • Prep Time 10min
  • Cook Time 15min

METHOD

For the sambal: Mix the lemongrass, garlic, chillies and peppers together. Heat the peanut oil in a saucepan and fry the lemongrass mixture for about 1 minute. Add the remaining ingredients and 100 ml of warm water, remove from heat and allow to cool. Meanwhile: Mix the corn with the remaining ingredients except the sunflower oil. Mix well to form a firm mixture. Heat the oil in a heavy based saucepan; add spoonfuls of mixture and fry in small batches until golden on both sides. Serve with sambal.


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