Pan-fried African Vegetables with Sweet Potato Chips
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g butter, or 3 tablespoons hee
- 5 leeks, cut into long, narrow strips (like spaghetti)
- 2 vegetable onions, halved, then sliced
- 1 white cabbage, cut into fine strips
- 500 g spinach, fresh, peeled, washed, chopped
- 100 g sunflower seeds
- salt and pepper
- 6 sweet potato (s), peeled and thinly sliced
- 500 ml vegetable oil, for deep-frying
- 2 teaspoons ground cumin
- 2 teaspoons sea salt, coarse
Print Recipe
Pin Recipe Instructions
- Heat the butter in a pan. Add onion, leek and cabbage and fry until soft. Add the spinach and sunflower seeds, continue cooking until the spinach is ready, then season with salt and pepper.
- Crisps:
- Heat the oil, fry the sweet potato slices in portions - they should look golden - let them drain on paper towels. Season with cumin and sea salt.
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