Your Family – September 2019

TOP 20

400mltincoconutmilk
2 sweetpotatoes,scrubbed,
skinson,thicklysliced
15mloliveoravocadooil
1 onion,chopped
5mlginger,finelygrated
1 garlicclove,crushed
30mlredcurrypaste
410gtinIndian-style
choppedtomatoes

sweetpotatococonutcurry

Serves4-6 Takes 30 mins

salmonandcorncakes

Makes 12 Takes 25 mins+refrigeration

1 Heat the coconut milk and sweet potatoes over medium.

Cover and simmer for 10 minutes.

2 Heat the oil over high and sauté the onion. Add the

ginger, garlic and curry paste and cook, stirring, for about

2 minutes, or until fragrant. Add the tomatoes and bring to

a boil. Season.

3 Add the chickpeas, coconut milk and sweet potatoes and

cook for 5 minutes. Add the spinach and heat through before

adding the coriander.

4 Serve with basmati rice, coconut, lime and extra coriander.

WELCOME THE WARMER WEATHER WITH A CULINARY SPRING-CLEAN

OF YOUR GROCERY CUPBOARD FOR FABULOUS FOOD

1 Combine the potato, corn, salmon, parsley, breadcrumbs and
egg. Shape into 12 patties and refrigerate for 30 minutes.
2 Heat a splash of oil over medium-high. Add half the salmon
and corn patties and cook for about 3 minutes each side,
or until golden brown. Transfer to a plate and repeat with
the rest.
3 Serve with sweet chilli sauce, salad and lemon.

500ml mashed potato
200g tin corn
kernels, drained
2 x 220g tins salmon, drained
and flaked
handful parsley, chopped
125ml fresh breadcrumbs

1 egg, beaten

sunflower oil, for frying

sweet chilli sauce, to serve

green salad, to serve

lemon wedges, to serve

SEPTEMBER 2019 47

400g tin chickpeas,drained

2 handfuls baby spinach

handful coriander, chopped

+ extra

brown basmati rice, to serve

fresh or dried coconut

shavings, to serve

lime wedges, to serve

Make it cheaper by replacing

the salmon with tinned tuna.

tip

GI

LOW

FREE

GLUTEN

FREE

DAIRY HIGH

VEGAN FIBRE