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Battered sweet potato and tofu bites

Making mess-free, nutritious, filling and most of all tasty finger food has been my mission since the boys were very small. These bites come with extra chickpea protein and make a great addition to any lunch box or picnic as well as a healthy snack when out and about.

What you need:

Small sweet potato (approx. 250g) – peeled and cut into bite sized chunks

Firm tofu (approx. 250g) – cut into bite sized chunks

80g chickpea flour (gram)

3 tbsp milled flaxseed

2 tsp paprika

2 tsp smoked paprika

1 tsp garlic granules

1 tbsp rapeseed oil

Juice of half a lemon

200ml water

Sea salt to taste

How you do it:

Preheat the oven at gas mark 5 (190C).

In lightly salted water boil the sweet potato chunks until tender but not mushy.

Meanwhile prepare the batter.

Mix all the dry ingredients before adding water, lemon and oil.

With a fork mix it until you get a smooth, thick paste.

Put a few sweet potato and tofu bits into the batter and – using your hands (this is a little messy) – ‘fish’ them out making sure they are more or less evenly coated with a substantial amount of batter.

Place them on a lined baking tray.

Once all bites are covered in batter bake them for 20 minutes or until the batter is dry and firm.

Leave to cool down and enjoy.



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