Chipotle Mayonnaise & Sweet Potato Fries

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As a child I used to love french fries with ketchup. It was my all time favorite meal. And yes, I call it a meal due to the fact that I ate it as a full meal. Healthy? Not really but very yummy. As an adult I still love a plate of french fries, I guess old habits die hard. But nowadays I prefer my fries with other dips than ketchup, although a fine homemade version of it can still be very nice. Lately I seem to have become obsessed with this chipotle mayonnaise and I preferably eat it with sweet potato fries instead of classic french fries made of potato. It’s just something with the hot smokiness of the chipotle and the sweetness of the sweet potato fries that makes sense. I strongly advice you to try it yourself. If you are anything like me, you won’t be able to stop eating it.

For this recipe I have deep fried the fries but you may just as well bake them in the oven with great result. It’s just my mind telling me that deep fried fries taste better. But thinking of it, it’s not really that big a difference. Just toss them in oil and spread them out on a baking tray. Heat the oven to 200°C /400°F and bake for approximately 25 minutes flipping them over after half the time.

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Chipotle Mayonnaise & Sweet Potato Fries

Ingredients for the chipotle mayonnaise:

  • 80 ml soy milk
  • 180 ml canola or sunflower oil
  • 1 lemon
  • 1 clove of garlic (cut in smaller pieces)
  • 1-2 dried chipotle (broken into smaller pieces)
  • 0.5 tsp sweet paprika powder
  • 0.5 tsp salt

Method:

  1. Put all the ingredients in a container and mix until you have a perfectly creamy mayonnaise texture. I normally use a hand blender but you may also use a food processor. Add more soy milk if you want a thicker mayo and less if you want it less thick.

Ingredients for the sweet potato fries:

  • 2 big sweet potatoes
  • 1 tbsp potato starch
  • salt
  • vegetable oil for deep frying

Method:

  1. Cut the sweet potato into equally sized fries and toss them in potato starch until they are completely coated.
  2. Heat the vegetable oil in a pan and deep fry the fries until they become nice and crisp with a golden color. Season with salt and serve straight away together with small bowl of chipotle mayonnaise.

 

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Lentil Balls

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I am so happy with the result of theses lentil balls. They have the most perfect texture, soft but yet firm, and a very fine flavor that is easily combined with other things. Beside red lentils and cashews they also contain a mix of carrot, leek and garlic. The vegetables are sautéed, before blended with the rest of the ingredients, to give the dish some sweetness and a deeper flavor. The chickpea flour adds a bit more protein to the balls but could easily be replaced with bread crumbs if hard to find. I normally fry my lentil balls in oil but they may also be prepared in the oven if you desire a more low-fat option.

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Lentil Balls

Ingredients:

  • 3.5 dl /1.5 cup red lentils
  • 1 l vegetable stock
  • 1 big leek (only the white section)
  • 3 cloves of garlic
  • 1 medium sized carrot
  • 1.5 tsp cumin
  • 1 tsp vinegar
  • 1.5 tsp salt
  • 2 dl / 0.8 cup chickpea flour / bread crumbs
  • 125 g cashews
  • vegetable oil for frying

Method:

  1. Cook the lentils in vegetable stock for 10 minutes or according to package. Remove from heat and leave to drain in a strainer. You want as much liquid as possible removed from the cooked lentils. If you stir the lentil mix with a spoon while in the strainer, the access liquid will be removed faster.
  2. Wash and divide the leek lengthwise in two pieces. Slice the white sections and save the green ones for future stocks or sauces. Slice the garlic cloves in medium thick slices. Peel and dice the carrot. Heat 2 tbsp of oil in a pan and sauté the vegetables in medium to low heat until they are soft and tender. Remove from heat.
  3. Combine the cashews and the vegetable blend in a food processor and mix into a finely divided mass. Place the mass in a big bowl and add the rest of the ingredients. Blend everything well and place the batter in the fridge to set for at least half an hour.
  4. Shape the batter into small balls and fry in a generous amount of oil. If the batter is to wet just add a bit more flour or bread crumbs. Enjoy!