CREAMY SATAY POTATOES
(vegan, gluten free if using gf tamari instead of soya sauce)
INGREDIENTS
For the satay sauce, blend:
2 tbsp (120g) peanut butter
1 tbsp (15ml) tamari or soya sauce
1 tbsp (15ml) sesame oil
1 tbsp (15ml) rice vinegar
4 slices of pickled (ie from a jar) green jalapenos, or 1/2 tbsp sriracha sauce
1 tbsp (20g) coconut or soft light brown sugar
1 small garlic clove, crushed
Juice of 1/2 lime
30ml water
750g bag baby potatoes, or any large potatoes peeled and cut into chunks
Fresh coriander & lime wedges to garnish
Satay Nori CRUM
Serves 4
METHOD
Wash and trim potatoes - cut into bite sized pieces and cook until tender. For large potatoes, peel and chop. If you're using baby ones, you can scrub and leave the skin on to take advantage of that extra fibre.
Blitz all sauce ingredients in a hand blender until smooth (add a little more water if necessary)
and stir through the warm potatoes.
Top with Satay Nori CRUM and chopped fresh coriander.
Serve with rice or naan bread (or both!) and slices of fresh lime.
Sauce can be frozen (without potatoes), or kept in the fridge for up to 3 days.