Summary

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

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Instructions

1. 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.
2. Crisps:
3. 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.