Sweet Potato Spinach Patties & Citrus Roasted Chips

  Photography by  Elisa Watson .

Photography by Elisa Watson.

Here are two more mouth watering dishes brought to you from Jamaica. These are perfect to have for lunch, dinner or even just as easy snacks. Both recipes are easy to make, super delicious and perfectly balanced in flavour. 

The patties (or more so known as pasties in Australia/UK) are easily made gluten free by choosing the brown rice substitute and are packed with nourishing goodness. They are the perfect thing to whack in the oven on a Sunday ready to have some on hand for kids school lunch boxes (or your own) for throughout the week. A personal favourite of mine and something I love to have prepared for when I know I will be too busy to create sustaining meals during the week. These are perfect paired with a simple salad and will keep you full for hours! The pastry is easy to whip up and can be used across numerous other recipes as an easy pastry substitute. The little kick of turmeric in the pastry gives them that nice yellow tinge and ensures that extra nutrition factor. The filling is packed with nutritious goods which are easily accessible at any time of the year. You will feel your body feeling happy with each and every bite!

The chips are also a complete classic in my house and instead of using white potatoes I use sweet potatoes. I find that the sweet potatoes keep me fuller for longer and provide a more sustaining energy. They are higher in Vitamin C and Vitamin A than regular potatoes and are slightly lower in calories. When seasoned with the Caribbean spices and citrus rind they soon become the perfect side to accompany any dinner or just as a little snack with drinks! It's a different twist on your regular fries and will add that extra wow factor to any meal. 

So tuck in, get your ovens turned on and enjoy these two beautiful Jamaican inspired recipes!

These recipes along with many more can be found in my contribution to the latest issue of Nourish Magazine. Available at Coles, Woolworths and news agencies across Australia.


Sweet Potato & Spinach Patties

Serves 4-5
Prep time: 20 minutes
Cooking time: 30 minutes

Ingredients

For the pastry
2 cups white spelt flour
3/4 cup buckwheat flour
1 tsp turmeric
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup vegan butter or coconut butter
1/2 cup coconut water
2 tsp apple cider vinegar

For the filling
1 brown onion (diced)
1 tbsp coconut oil
3/4 tsp cinnamon
1/4 tsp allspice
1/2 tsp pepper
1/4 tsp cayenne pepper
1/2 tsp salt
2 cloves garlic
1 medium sweet potato
1/2 cup coconut cream
1 cup spinach
1/2 cup cabbage (chopped)
1/2 tsp dried thyme
1/2 cup frozen peas
Juice 1 lime
1/4 tsp white pepper

Method
To make the pastry place all ingredients into a food processor and blitz until a dough begins to form. Remove, wrap in cling wrap and place in the fridge.

To make the filling, simply begin by sautéing the onion in the coconut oil. After 2-3 minutes adding the spices, garlic and sweet potato.

After a further 5 minutes, add in the remaining ingredients and cook until all vegetables are tender. Remove from heat. 

Remove dough from the heat and roll out on a floured surface to 1/2cm thick. Cut out 4" rounds and place a tablespoon of the dough in the middle of each round. Fold over and either fold edges together or use the edges of a fork to seal. 

Place in an 180ºC/350ºF oven for 20 minutes or until golden and pastry is cooked. Optional to brush the patties with coconut milk before placing into the oven.

Serve immediately or store in an airtight container in the fridge for 4-5 days.

 

Citrus Roasted Chips

Serves: 4-5
Cooking time: 30 minutes
Prep time: 10 minutes

Ingredients

4 small-medium sweet potatoes
3 tbsp coconut oil
1/2 tsp Aleppo pepper
1 tsp dried thyme
1/2 tsp white pepper
1/2 tsp blk pepper
1/4 tsp nutmeg
1/2 tsp allspice
1/2 tsp cayenne
1/2 tsp cinnamon
1/4 tsp ginger ground
1 tsp flaked salt
Rind lemon
Rind lime

Method
Preheat oven to 180ºC/350ºF,  then to begin chop the sweet potatoes into small wedge pieces. Place onto a lined oven tray and set aside.

Melt the coconut oil and pour over the chips. Add on all of the spices, peppers and salt and rub in.

Bake in the oven for 30 minutes, tossing the chips half way. 

Remove from oven once crispy on the outside and soft on the inside. Grate over the rind of a lemon and the rind of a lime and toss together with the chips. Place in a bowl and serve immediately.

Kate Bradley2 Comments