Coconut bombay patties with mango chutney

1. Set oven to 220ºC. Wedge sweet potatoes and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 25 minutes until golden and cooked through.

2. Tear apart lettuce leaves and rinse. Slice cucumber and wedge tomatoes. Toss together.
Whisk 1 tbsp vinegar, 1 1/2 tbsp olive oil, salt and pepper in a bowl. Set aside.

3. Combine desiccated coconut, flour mix and corn kernels in a bowl. Slice chives and add to mix. Stir in coconut milk until combined. Use oiled hands to shape into 10 even size patties.

4. Heat a large frypan over medium-high heat with 1 tbsp oil. Cook patties for 4-5 minutes each side until golden.

5. Divide wedges, salad and bombay patties among plates. Serve with mango chutney for dipping.

NOTES
Stretch out the sauce with a coconut yoghurt if desired!
Use a 1/4 cup measure to help shape the patties.

Sweet potatoes, 800g
Gem lettuces, 3 pack
Lebanese cucumber, 1
Tomatoes, 2
Desiccated coconut, 1 packet (80g)
Little bites flour mix, 1 packet
Corn cob, 1
Chives, 1/2 bunch *
Coconut milk, 165ml
Mango chutney, 2 tubs (2 x 50g)

FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, red wine vinegar