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
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.