Date posted: 11/09/2023

Lamb Weston sweet potato fries with cinnamon salt and basil

  • Serves 2
Votes: 1 Average: 5


For the ketchup
Italian tomato puree 60g
Beef tomatoes 1
Maple syrup 15g
Apple cider vinegar 15ml
Water 15ml
Ras-el-hanout 1 tsp
For the vegan mayonnaise
Cashew nuts, raw and unsalted 25g
Lime, juiced 1/2
Water 25g
Dash of Dijon mustard
Lamb Weston Sweet Potato Crispy Fries 200g
1tsp salt
1tsp cinnamon salt
1 tub basil cress


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  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.
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