Sweet Potato Dumplings

These are delicious and really versatile. Serve them in your favourite soup or the minestrone from here to make a delicious filling meal or with a avocado and tomato salsa and some olive oil as a delicious starter or small plate meal. They are made with cooked sweet potato – I bake rather than boil a they don’t get as wet so next time you fancy making them just throw some into the oven for 45 minutes until they are tender all the way through.

Makes 8 - 10

1 large sweet potato baked and scraped out from skin (approx. 400g)

1tbsp dark tahini

1 tsp chopped chili in oil

2 tbsp each fresh chopped chives and coriander

Salt and pepper to season

60g Gram flour or any flour of choice

Mix everything together and put it into the fridge to chill for 30 minutes or longer if you have it

Take large tbsp of mixture and roll gently in the seed mix from below and place on a parchment lined baking tray

Chill again if you can then spray lightly with some oil and bake at 170C for 20 minutes.

Add to a soup or casserole just before serving or serve with some avocado and tomato salsa.

Crunchy Seed Topping

This mixture is amazing on salads, boiled eggs, on top of casseroles so experiment to find your favourite use. This will make more than you need so store the rest in the fridge.

2tbsp each of nutritional yeast and sesame seed

1 tbsp pumpkin seeds

2 cloves garlic

1tsp celery salt

Add everything to the blender and blend everything.

Store covered in the fridge.