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Sweet Potato Mille Feuille with Cheese Sauce
Main Ingredients | Olive oil, Tomato-basil sauce |
Cuisine | Fusion |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 2 teaspoons olive oil
- Tomato-basil sauce as required
- 7-8 cherry tomatoes
- 4-5 iceberg lettuce leaves
Sweet Potato Rosti
- 2 cups grated sweet potatoes
- Crushed black peppercorns to taste
- Salt to taste
- 2 tablespoons ghee
- 1 teaspoon sunflower oil
Sweet potato falafel
- 2 cups boiled and mashed sweet potato
- 1 cup chickpeas (kabuli chana), boiled
- 1 cup water chestnuts
- 5-6 garlic cloves, minced
- 1 tablespoon chopped fresh coriander leaves
- Salt to taste
- Crushed black peppercorns to taste
- 1 tablespoon red chilli flakes
- 2 teaspoons roasted cumin seeds
- 1/2 cup dried cranberries
- for shallow frying Oil
Sweet potato filling
- 1 cup boiled and cubed sweet potatoes
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chilli flakes
- Salt to taste
- 1/2 tablespoon fresh cream
- 1 tablespoon chopped fresh coriander leaves
Cheese sauce
- 100 grams philadelphia cheese
- 2 tablespoons cheese spread
- 2-3 tablespoons fresh cream
- Salt to taste
- 2 teaspoons red chilli flakes
- 1 1/2 teaspoons cajun spice
Method
- To make sweet potato rosti, wash and squeeze grated sweet potato to remove as much moisture and starch as possible. Add crushed peppercorns and mix well.
- Heat ghee and sunflower oil in a non-stick pan. Add sweet potato mixture and gently push down to make a compact cake, using the back of the spoon. Fry the rosti for 5 minutes on each side or till it turns golden and crisp on both sides. Sprinkle salt and remove from heat. Drain on absorbent paper, cut into rectangles and set aside.
- To make sweet potato falafel, grind together the water chestnuts and chickpeas into a coarse mixture.
- Take the mashed sweet potatoes in a bowl. Add the ground mixture, garlic, chopped coriander, salt, crushed peppercorns, chilli flakes, cumin seeds and cranberries. Mix well. Divide the mixture into equal portions and shape them into medium size patties or falafels.
- Heat some oil in a non-stick pan. Place the falafels on it and shallow-fry till golden and evenly done from both sides. Drain on absorbent paper and set aside.
- To make sweet potato filling, heat ghee in a non-stick pan. Add cumin seeds and sauté for half a minute. Add red chilli flakes, sweet potatoes and toss to mix.
- Add salt and mix well. Add cream, mix well and switch off heat. Add chopped coriander and mix well. Set aside.
- To make cheese sauce, combine Philadelphia cheese, cheese spread, cream, salt, chilli flakes and Cajun spice in a bowl and mix well.
- Heat 2 teaspoons olive oil in a non-stick pan. Add cherry tomatoes and grill till done. Remove from heat and set aside.
- To serve, spread a spoonful of the tomato-basil sauce on a serving plate. Place a rosti on it. Top with falafels and pipe out some cheese sauce on top. Place another rosti on top and top with sweet potato filling. Put another rosti on top and place a cheese sauce quennel on top. Garnish with a coriander sprig. Tear some lettuce leaves and place on the side of the mille feuille. Put grilled cherry tomatoes in it and serve immediately.
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