Sweet potato cookies with harissa

0 from 0 votes
Recipe by Damaris Beems Course: Sides, AppetizerCuisine: Arabic
Servings

4

Preparation

30

minutes
Cooking time

15

minutes
Total time

45

minutes

Crispy on the outside, soft on the inside. And with a slightly spicy sauce a delicious combination. Fresh. I prepare it as a snack or as a side dish. Success assured.

Ingredients

  • 3 sweet potatoes

  • 1 green chili pepper

  • 1-2 table spoons harissa

  • 3 cloves garlic

  • 1 red onion

  • 150 gram flour

  • 0,5 bouquet fresh cilantro

  • 2 tea spoons soy sauce

  • 1 lemon

  • sunflower oil

  • salt and pepper

  • 100 ml greek style plant based yogurt

preparation

  • Peel the sweet potatoes and boil them for about 10 minutes. They must be really cooked, if they are not yet cook them a little longer. Then drain them and let them steam dry. Now mash the potatoes with a pestle. Then add the finely chopped red onion, garlic, green pepper, half of the harissa, soy sauce, the grated zest of the lemon and the juice of half of a lemon. Add 80 grams of flour. And season with salt and pepper. Mix everything well and let it rest for 10 minutes.
  • Now heat the sunflower oil in a frying pan. You should have a layer of 1 centimeter of oil. Place the remaining flour in a flat plate. Now roll the sweet potato mixture into flat balls/cookies in your wet hands. Roll it in the flour and fry them until brown and crispy on all sides. About 4 minutes on each side.
  • Now mix the other tablespoon of harissa with the yogurt. Serve the cookies with this sauce. Finely chop some coriander leaves over the cookies.

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