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Nut patties with sweet potatoes & tomato salad
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500g pack skin-on sweet potato wedges
3 tsp chilli-infused olive oil
1 tbsp lemon thyme, chopped, plus extra for garnish
1 tbsp white wine vinegar
2 tsp sundried tomato paste
300g pack red choice tomatoes, cut into wedges
1 bunch continental salad onions, trimmed and roughly chopped
2 large sticks celery, roughly chopped
100g mixed nuts
3 cloves garlic, crushed
2 tsp Cooks’ Ingredients Red Miso
1 tsp smoked paprika
50g Cooks’ Ingredients Breadcrumbs (from the chiller)
1. Preheat the oven to 220ºC, gas mark 7. Scatter the potato wedges in a roasting tin, brush with 1 tsp of the oil and cook according to pack instructions. Meanwhile, combine the thyme, vinegar, tomato paste, 2 tsp water and a little black pepper in a bowl and mix with the tomato wedges.
2. Put the onions, celery, nuts, garlic, miso and paprika in a food processor and blend until coarsely chopped. Add the breadcrumbs and blend briefly to make a thick, coarse paste. Shape into 8 balls and flatten into cakes.
3. Heat the remaining oil in a large frying pan. Fry the patties for 2 minutes on each side, or until lightly browned. Serve with the sweet potatoes and tomato salad, garnished with extra thyme leaves.
Cook’s tip These little patties have a similar flavour to a nut roast and therefore work equally well served with roast potatoes and vegetables. A tub of Essential Waitrose Tomato & Chilli Sauce or a more traditional vegetarian gravy would make an easy accompaniment.
Typical values per serving:
Vegetarian/2 of your 5 a day/vegan/low in saturated fat