Ingredients
Scale
- 1 small (200g sweet potato)
- 1 egg
- 3 stems (12 sprigs fresh coriander)
- 50 g goat’s cheese (optional)
- olive oil
- 4 palm-sized flat Portobello mushrooms
- sea salt flakes
- 1 teaspoon dried thyme
- 2 tablespoons cream cheese or thick coconut yoghurt
- 2 tablespoons pomegranate seeds
Instructions
- Grate the sweet potato or process in a small bowl of a food processor until finely chopped. Add egg finely chopped coriander stalks and half the leaves, reserve the remaining leaves for serving. Add goat’s cheese, if using, and mix well.
- Preheat oven-grill to hot.
- Heat a little oil in a large pan set over medium heat, spoon about ¼ cup per fritter into the pan, flatten lightly with a spatula and cook, in batches, for 4-5 minutes on each side.
- Line a baking tray with baking paper. Place mushrooms stem side up on the tray. Drizzle each with 1 teaspoon olive oil, sprinkle with salt and thyme. Grill for 5-7 minutes.
- Remove the mushrooms from the oven. Transfer two to two plates. Top each with a tablespoon of cream cheese or yoghurt, 1-2 corn fritters, coriander leaves and pomegranate seeds. Serve with the remaining mushroom placed stem-side down on top.
- Category: Main