he cutting surface, slice the potato in pieces approximately 1/8
Blend mashed potato, onion, garlic, and cayenne powder and ground black pepper.
Add 2 tablespoons mayonnaise for a mellower taste or 2 tablespoons barbeque sauce for an extra kick. Blend well.
Mix in chopped green onions and cheese thoroughly.
Crumble bacon, mix in potato mixture, combine thoroughly.
Place by spoonful in wonton wrapper.
Wrap wonton and fry until crispy, golden brown.
ins.
Meanwhile for the potato-onion mash, cook the potatoes in
Peel potatoes, cut in chunks, cover with water and boil in a big pot about 15-20 minutes or until soft and will mash easily.
Meanwhile, in a small skillet, saute onion and garlic in olive oil until soft- don't allow to brown or burn.
Set aside.
Drain potatoes and return to pan, add onion-garlic mixture and all other ingredients.
Mash with potato masher for lumpier potatoes or use your mixer for smoother texture.
Serve hot.
Prep sweet potato, onion, garlic and red pepper.
Heat oil, curry powder and cinnamon together in a large pot, stirring until hot.
Add cubed sweet potato, onion, garlic, red pepper and paprika. Cook about 4 minutes, stirring often.
Add beans, warm water and softened peanut butter. Stir well.
Simmer on medium-low heat for 10 minutes (until sweet potato is tender), stirring occasionally.
Turn off heat.
Add lime juice, brown sugar and salt and pepper. Stir thoroughly.
Serve and enjoy!
Combine sweet potato, onion, garlic & stock in a pan, cover & simmer until potato is tender, drain.
Placew sweet potato into a greased oven-proof dish.
Melt butter in a pan, stir in flour & stir over heat until bubbling.
Remove from heat and gradually stir in combined milk & extra stock.
Return to heat & stir until sauce boils & thickens, stir in thyme.
Pour sauce over sweet potato and top with breadcrumbs & cheese.
Bake at 180.C for approx 20 mins or until nicely browned.
lice thinly.
Saute the onion and garlic over medium heat in
minutes. Add in the onion, garlic and mushrooms bring to a
dd in the onions and garlic and saute for about 5
few seconds). Return the onion-garlic batter to the remaining batter
aking dish, mix the sweet potato, 2 tblsp of oil, cumin
o 425\u00b0F. Place sweet potato on a parchment paper-lined
eat to medium and add onion, garlic and paprika. Cook for 4
For the soup, heat the oil in a large saucepan over high heat. Saute the onion, garlic and curry powder, if using, for 2-3 mins, until the onion is tender. Add the sweet potato and saute for 1 min. Pour in the water and season to taste. Cover and simmer for 15 mins, until the sweet potato is tender. Reserve a few sweet potato pieces and blend the rest using a food processor or immersion blender. Stir in the sugar.
Reheat the soup, stirring in the reserved sweet potato pieces. Serve topped with parsley and croutons.
he pan.
Cook the onion, garlic and ginger in the same
our hands to form the potato mixture into 8 patties. Top
For the potato mixture, cook potatoes in a
f the onions. Add chopped onion, garlic and bay leaves to the
edium-low heat.
Add onion, garlic, and thyme; season with salt
Grate the potato and zucchini. Drain any accumulated