Servings
20
Prep time
Cook time
Recipe
Ingredients
- 500g sweet potatoes
- 3 tbsp Massaman curry paste
- 60g cornflour
- 1 egg
- 1 tbsp fish sauce
- 1 tbsp lime juice
- ½ bunch coriander, chopped
Method
- Scrub sweet potatoes and prick several times with a fork, set on a plate and microwave uncovered on high for 7 mins.
- Check with a skewer and continue microwaving in 1-2-min bursts until fully cooked and the skewer passes easily through the centre. Allow them to cool enough to handle.
- Preheat the oven to 200°C and line a large tray with baking paper.
- Cut sweet potatoes in half and use a spoon to scoop the cooked flesh into a bowl, then mash well with a fork or potato masher.
- Add curry paste and mix well.
- Add cornflour and mix until smooth.
- Add egg, fish sauce, lime juice and chopped coriander and beat lightly until fully combined.
- Scoop mixture into a piping bag with a medium star tip. Pipe mixture onto a prepared tray in 10cm lines, leaving plenty of space between.
- Spray well with oil and bake for 15 mins.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
