Nuggets with spicy sweet potato wedges - Recipe

Ingredients

8 Provamel nuggets - 4 per person  

Wedges
2 medium sized sweet potatoes cut into wedges
1/2 tsp paprika
1 clove garlic
1/2 tsp cumin seeds
1/2 tsp fennel seeds
Pinch dried chilli flakes
1/4 tsp powdered ginger
3 tbsp olive oil 

Chilli and Coriander Salsa:
3 ripe tomatoes de-seeded and chopped
10g/0.35oz coriander leaves chopped
2 dsp of good quality organic tomato ketchup
40g/1.41oz of roasted red pepper chopped
1/2 a corn on the cob.
Dash of tabasco
1/2 a chopped red chilli

Method

Preheat oven to 200c.

Combine all the spices together with the oil and coat the sweet potato wedges.

Place in a tray and cook until golden brown, this should take about 25 to 30 mins.

While the wedges are cooking use a griddle pan to cook your corn, turning the cob until browning appears on the kernels.

Using a sharp knife strip the cob of the kernels and place in a bowl with the rest of the salsa ingredient, and mix together. 

4 minutes before wedges are ready, fry your Provamel nuggets in a frying pan over a moderate heat until cooked through.

Serve together on a plate.

Chef's tips

Blitz the salsa ingredients minus the corn in a mini food blender to make a smoother dipping sauce.

Credit

Recipe courtesy of Provamel.