Vegetable Dumplings

By Drum Digital
24 December 2013

Preparation time: 10 min (vegetable cooking time excluded)

Cooking time: 5 min

Serves: 6

250 ml (1 cup) sweet potato, cooked and mashed

125 ml (½ cup) sweet corn, frozen

200 g (1 cup) spinach, chopped and cooked

125 ml (½ cup) feta cheese, crumbled

125 ml (½ cup) flour

¼ bunch coriander, finely chopped

2 eggs, beaten

1 clove garlic, crushed

1 spring onion, chopped

salt and pepper

60 ml (4 tbsp) butter

30 ml (2 tbsp) sour cream

65 ml (¼ cup) chives, finely chopped

1 Place the sweet potato, sweet corn, spinach, feta cheese, flour, coriander, eggs, garlic, spring onion and seasoning in a bowl and mix to form a sticky dough.

2 On a floured surface, using a tablespoon at a time, form little balls with the mixture and place in boiling salted water for 5-8 minutes until they all start floating.

3 Remove the dumplings from the water using a slotted spoon.

4 In a frying pan melt the butter and cook the dumplings over a high temperature for a further 2-4 minutes or until golden brown.

5 Sprinkle with chives and serve with sweet chilli sauce and sour cream.

Tip:  Cook the dumplings in asoup for added flavour andto make a filling mainmeal.

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