Serves 1 – double up to serve 2
150g Sweet Potato
1 teaspoon Tandoori Spice Mix (or paprika if you don’t have any)
1 bunch Chopped Coriander
Large handful Spinach
1/2 tablespoon Extra Light Philadelphia
Peel and chop the sweet potato, spray with oil, sprinkle with spice mix and salt and bake in the oven for 15 minutes untill soft. Blend it in a food processor with the Philadelphia cheese and some chopped fresh coriander.
Wilt some spinach either by steaming it or I cheat and just put it in a bowl with a splash of water in the microwave for 30 seconds. Drain the spinach well.
In a jug beat the egg with some black pepper and put a frying pan on a high heat. Spray the pan with oil (it should be really hot by now) and drizzle the egg into the pan to make a kind of lace doily pattern. I found this easiest by pouring the egg into a jug with a sharp spout so that it pours out in a thin stream. It doesn’t have to be too lacy but make sure there are some holes so that you can see the colourful filling through it.
Slide the egg net onto a plate, place the spinach around the net and then spoon the sweet potato mixture into the middle and wrap it up.
This is delicious served warm with some salad and extra coriander. The filling could be substituted for ratatouille or mushrooms and cheese! Use your imagination 🙂
I hope you enjoyed this first recipe for Meat Free Monday! It is a perfect monday dinner, easy to make, healthy and easily adapted to what is leftover in your fridge. It’s also hearty enough to please the meat eaters! x