Shoestring sweet potatoes and prego steaks with atchar yoghurt


An unlikely combination to tickle your tastebuds! Atchar and yoghurt add a feeling of comfort to juicy prego steaks on crispy chips.


1 pack Eskort Prego Steaks

4 large sweet potatoes

125 ml (½ C) atchar

250 ml (1 C) plain yoghurt

zest of 1 lemon

Pantry Items

salt and pepper to taste

30 ml (2 T) olive oil

oil for deep frying


  • Heat a pot of oil over high heat.
  • Thinly slice the sweet potatoes into shoestring-sized chips and fry until crispy.
  • In a frying pan over moderate heat, fry the Prego Steaks in olive oil.
  • Season with lemon zest, salt and pepper.
  • In a small bowl, combine atchar and yoghurt.
Serve: Slice the Prego Steaks and serve with atchar yoghurt on the shoestring sweet potatoes.

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