Thai-spiced fries with vegan ‘mayo’
0
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Spicy fries served with a brilliantly simple lime and coriander ‘mayo’ for dipping.
Ingredients
Potatoes, Raw
150 g, cut into thin fries
Calorie controlled cooking spray
4 spray(s)
Thai 7 spice seasoning
4 g
Salt
¼ teaspoon(s)
Japanese-style silken tofu
50 g
Lime Juice, Fresh
½ teaspoon(s)
Coriander, fresh
1 teaspoon(s), chopped, plus extra to serve
Instructions
1
Preheat the oven to 210°C, fan 190°C, gas mark 7.
2
To make the ‘mayo’, put the tofu, lime juice and coriander in a mini food processor and blitz until combined. Season to taste with salt and freshly ground black pepper, scatter over the extra coriander and transfer to a serving bowl. Pop into the fridge to firm up a little while you make the fries.
3
Arrange the fries on a small nonstick baking tray and mist all over with cooking spray. Sprinkle over the Thai seven spice and scatter over the salt. Toss to combine then bake for 12-15 minutes, shaking the tray every now and then, until cooked through and golden.
4
Serve the fries with the ‘mayo’ on the side.
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