INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 Coarsely grate one sweet potato and cut the other into small dice. Halve
one courgette, use a melon baller to scoop out the flesh and reserve.
2 Place the outer shells of the courgette in a pan of boiling water for
about three minutes to blanch and drain.
3 Sit the courgette shells on a baking sheet and place in the oven for
about five minutes to warm through.
4 Cut the remaining courgette into slices and blanch in a pan of boiling
water for about two minutes. Then drain. Cook the sweet potato dice in a
pan of boiling water until tender.
5 Finely chop the reserved courgette flesh and place in a bowl with the
grated sweet potato, 1/2 chopped red onion, flour and season. Add enough
beaten egg to bind.
6 Heat 1 tbsp vegetable oil in a frying pan. Add spoonfuls of sweet potato
mixture to the pan and cook gently for a few minutes on both sides until
golden brown and the potato is tender.
7 Drain the sweet potato cubes and add to a clean pan. Add 4 tbsp double
cream and garlic, season and simmer.
8 Heat 1 tbsp vegetable oil in a wok. When the pan is hot, add the beef and
stir fry quickly until browned and just cooked through.
9 Remove from the pan and keep warm. Add the chopped chilli to the wok with
the remaining chopped onion and cook for a couple of minutes.
10 Add the cream, paprika, lemon juice and white wine vinegar and bring to
a simmer. Then season.
11 Fill a courgette shells with the creamy sweet potato mixture. Fill the
other courgette shell with some steak strips and pour half the sauce around
the plate.
Converted by MC_Buster.
Per serving: 326 Calories (kcal); 16g Total Fat; (44% calories from fat);
6g Protein; 41g Carbohydrate; 94mg Cholesterol; 48mg Sodium Food Exchanges:
2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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