Saturday, 16 June 2012

Almond and sweet potato bites

Almond and sweet potato bites

First crack your almonds! There is no need to blanch them. About 4 handfuls will be enough.

The amounts in this recipe are all approximate and can be infinitely varied according to what's in the cupboard and what you think might be tasty.

For the vegan version you will need something like:


2-3 tbs olive oil
1 stick of celery, very finely chopped
1 onion, very finely chopped
1 carrot, finely grated

1 sweet potato, peeled and diced 

4 handfuls of almonds, ground in the liquidiser
2 wholemeal pitta breads or an equivalent amount of your favourite leftover bread, crumbed in the liquidiser
1 level tsp of vegetable bouillon powder.

A handful of sesame seeds (unpolished ones are tastiest) in a bowl


Gently fry the celery and onions in the olive oil for about 10 minutes.

Simmer the sweet potato for about 10 minutes then drain and mash

Add the carrot to the celery and onion mix and fry gently for a little longer.then leave to cool a little

Put the ground almonds and breadcrumbs in a mixing bowl.
Sprinkle with the bouillon powder and mix it in.
Add the fried veg and mix again.
Add the mashed sweet potato and mix until all the ingredients are incorporated.

Set the oven to 180C

Roll the mix into balls in the hand and then roll the balls in the sesame seeds in the bowl. Makes about 20.
Place in tiny cake cases or on a baking tray (they shouldn't stick as the sesame seeds are on the outside).
Bake at 180C for about 20 minutes.

Eat hot or cold with salad.

If you have no sweet potato you can make a similar tasty bite  using a little hot water to moisten the mix and a beaten egg to bind it.Then you can dissolve stock in the hot water. So if you don't have a tub of bouillon powder you can use half a stock cube or a spoonful of marmite.

Next time I make them I'll add a photo, if I remember before they all disappear!

Buen approvecho!

No comments:

Post a Comment