Lamb Weston sweet potato fries with cinnamon salt and basil

Method Print recipe

The page that you are currently reading is an ad feature

1. Boil the ketchup components together and allow it to cool.
2. Weigh ingredients for the cashew mayonnaise then blend to desirable texture. Season to taste with salt.
3. Deep-fry the sweet potato fries at 175°C for 2:30 mins.
4. Mix cinnamon with salt.
5. Spoon into trays or plates.
6. Top with the mayonnaise and ketchup.
7. Garnish with the basil cress.