Sweet potato patties with colorful vegetables

Ingredients for 2 servings:

• 250 g sweet potatoes
• 100 g green peppers
• 1 pointed pepper, red
• 1 onion(s)
• 1 leek(s)
• ½ tsp pepper, mixed, ground as needed
• 1 sea salt, green, from Hawaii
• 1 tsp Paprika powder, sweet, Hungarian
• 4 tbsp olive oil for frying
• 2 avocados
• 1 lemon(s)
• 1 garlic clove(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Peel the sweet potato and cut into 1 cm slices. Boil in salted water until almost tender, then drain and set aside. Peel and dice the onion. Wash the leek and slice into rings. Slice the bell pepper into rings. Remove the stem from the roasting bell pepper, halve the pod, and cut in half. For the avocado dip, squeeze the lemon. Peel and finely chop the garlic clove. Halve the avocados and remove the stones. Place the avocado flesh in a bowl with the lemon juice and garlic, and season with salt and pepper. Fry the bell pepper, leek, and onion in hot olive oil. Add salt, pepper, and sweet paprika and mix well. Heat the remaining olive oil in a pan and fry the sweet potato slices until crispy on both sides. Season to taste and serve on a plate. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1393