Meat-free Monday: Crispy potato fries

Craving something crunchy and satisfying, but looking for a healthier alternative to traditional fries? Look no further than crumbed sweet potato fries!

Not only are they delicious, but sweet potatoes are also packed with nutrients such as vitamin A and potassium.

Ingredients

300g McCain Sweet Potato Fries

Other Ingredients:

• 50g breadcrumbs
• 2 eggs
• 1litre cooking oil

For the mayo dip:

• 30ml mayonnaise
• 20ml tomato sauce
• 10ml Worcestershire sauce
• 10ml Pickle brine
• 15g Paprika
• 15g Cayenne pepper

Method 

Cooking Time: 40- 45min | Serves: 1 – 3 portions

1. Pre-heat oven to 180 degrees Celsius.
2. Empty the McCain sweet potato fries into a clean, dry dish cloth and let them dry for 5min while waiting for the oven to heat up, pat them dry once the oven has completed heated.
3. Spray and cook your baking tray then scatter the fries on the tray.
4. Lightly drizzle the fries with cooking oil and rub them together then spread them on the tray, the fries must not come into contact with one another.
5. Bake for 20min then extract baking tray from the oven and let the fries cool.
6. Heat frying pan with cooking oil.
7. In a medium bowl whisk two eggs.
8. Place breadcrumbs in medium bowl
9. Dip fries individually in eggs then breadcrumbs and deep fry until golden brown and crispy.
10. Serve with dip and garnish with finely chopped chives.