sweet potato & lime taquitos (vegan option)

Delicious party / pot luck food. If you use corn tortillas, they can also be gluten free and not just vegan, but I couldn’t find them and didn’t need to be thinking about gluten.

2015-10-10 19.26.00

(makes 10 – best as an appetiser but you could also have 2.5 each as a main)

750g sweet potato, scrubbed, peeled, and cut into 1 inch chunks
2 tbsp butter (or vegan substitute)
1/4 tsp cinnamon
1/2 tsp cumin
1/2 tsp salt
1 small red onion, chopped
1/4 cup chopped coriander
1 tbsp lime or lemon juice
1/2 lime, cut in half again
5 tortillas, cut in half and with the circular edges trimmed off so they make 10 rectangles
avocado dipping sauce (see below)
oil for frying

  1. Bring a pot of salted water to the boil and then add potatoes. Simmer 15 minutes / until potatoes are easily pierced with a fork. Drain, return potatoes to the pot, and bash about with butter and spices (not quite mashed, keep them chunky, but let it combine).
  2. In a small bowl, stir together the onion, coriander, lemon juice, and squeeze over the lime quarters (keep them, you will use them later). Set aside to marinate, stirring occasionally.
  3. In a large heavy pan, heat 1/4 inch of oil over medium heat. Working with one tortilla at a time, rub the lime quarter over the tortilla, then spread 1 tbsp of potato and 1/2 tbsp of the onion mix evenly over one side. Gently roll the tortilla tightly, beginning on the side with the filling. Secure with a toothpick so it doesn’t unroll.
  4. Place the taquitos in the hot oil and cook, rotating with tongs, until golden brown and crispy on all sides. You will probably do this in 2 batches, adding more oil if needed. Drain on kitchen roll then serve.
  5. Best served warm with the sauce below and some salad, but it doesn’t matter if they’ve cooled down – the main thing is that they are fresh so they are nice and crispy.

avocado sauce (guacamole variant)

1-2 ripe avocados, scooped out and pits removed
1 small red onion, chopped
Juice of the 1/2 lime you saved from above
1/4 cup chopped coriander
1 chilli pepper, chopped and seeds removed
1 clove garlic
2 tbsp water
Salt to taste

  1. Combine everything but salt in blender and puree until smooth and creamy, then season to taste with salt.



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