Sweet potato chips in Coconut – gluten free

Ingredients for 2 servings

For the sweet potato cutlet

• 500 g sweet potatoes – peel, cut into approximately 1.5 cm slices
• 100 g grated coconut
• 50 g almonds, ground
• 20 g of corn starch
• 2 TBSP buckwheat flour

Liquid ingredients and spices

• 80 ml of water
• 5 TBSP peanut oil

For the Chinese cabbage salad

• 100 g Chinese cabbage – wash and cut into thin strips
• 100 g Mungsprossen – wash
• 1 TBSP black sesame seeds – fat-free roasting
• 1 TBSP Tamari (or soy sauce)
• 1 TBSP rice vinegar
• 1 TBSP sesame oil, roasted
• Crystal salt
• Pepper from the mill
• 3 TBSP finely chopped coriander

Preparation

Preparation time about 15 minutes cooking/baking time approx. 30 minutes

A pot with water and bring to a boil, add salt and the sweet potato slices in about 5 Min. let cook (they should not be too soft). Then with a slotted spoon from the water and Ausdämpfen on a plate.

For the salad, all the ingredients except for the sesame seeds in a salad bowl, stir gently to mix well and season with salt and pepper. Then to the side.

For the coconut, coat the almonds with starch, 80 ml of water and a little salt in a bowl and mix to a lump-free batter.

The buckwheat flour and the grated coconut separately in a deep plate and set aside; a flat plate with a kitchen paper, spread also to the side.

The peanut oil in a frying pan slowly. While the sweet potato slices first in the flour, then the dough, and finally in the coconut turn to rasps. Finally, put in the pan, and each side on a medium heat for approx. 10 Min. fry until Golden brown. Attention! The coconut will burn quickly!

The sweet potato chips from the pan and Drain on a kitchen paper lined plate.

The salad with sesame seeds and sprinkle along with the sweet potato chips to enjoy.

Nutritional values per Serving

• Calories: 856 kcal
• Carbohydrates: 84 g
• Protein: 18 g
• Fat: 51 g