These are ridiculously easy, two ingredients and sweetly delicious. Team them with a burger, eggs or anywhere where you might be tempted by bread. Just be careful not top burn them as the sugar content in the vegetable does tend to brown quickly. Usea medium temperature and finish them off on the oven.
Olive oil or coconut oil
Wash and peel sweet potato. Use a julienne peeler or mandoline to peel long thin strips of the vegetable. If you have neither of these tools then just use a regular grater. I like the julienne peeler because it’s quick with an easy wash up and results in really long this strips which are easy to swirl around the fork.
Drizzle on oil and mix with a fork so that strands are coated. Swirl with a fork as you would long spaghetti to get a round ball. Place in a shallow pan with hot oil and fry for a few minutes until golden. Crackle on some pink salt. Shape it into a perfect circle with your spatula and keep an eye on it so it doesn’t burn. You will find that it also steams while it fries due to the loose structure of the strands. When the desired colour is reached, place them on a tray in a medium oven until ready to eat.
Note: If the edges go a little black, they still taste good. Don’t throw them out.
Try these with one of my vegan burgers like the beetroot burger
By Natalie Prigoone