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Healthy New Year!

Get yourself in top shape for the New Year with healthy recipes that leave you feeli ng fabulous

Sweet potato and walnut koftas

Makes 12 | Prep 15 mins | Cook 1 hr | Calories 85 (per kofta)

1 small sweet potato, halved

2 tbsp olive oil

1 tbsp milled flaxseed

100g (1 cup) lightly toasted walnuts

50g (½ cup) panko breadcrumbs

1 tsp dried oregano

1 tsp ground cumin

½ tsp ground coriander

¼ tsp ground cinnamon

½ tsp dried chilli flakes a small bunch of fresh coriander (cilantro), roughly chopped

1 spring onion (scallion), very finely chopped sea salt flakes and black pepper

1 Preheat the oven to 220°C/Gas Mark 7.

2 Lightly brush the sweet potato halves with 1 tsp olive oil, arrange skin-side down on a tray and bake for 40 minutes until soft. Remove from the oven, scoop out the flesh into a bowl and season lightly. Set aside to cool.

3 Combine the flaxseed with 3 tbsp water. Set aside for 5-10 minutes.

4 Place the walnuts in a processor and pulse to a fine crumb. Add the breadcrumbs, oregano, spices and flaxseed mixture and pulse again to combine. Transfer to a large mixing bowl, add the coriander, spring onion and sweet potato and season generously. Fold to combine, working the sweet potato into the mixture until fully incorporated.

5 Heat the remaining oil in a frying pan over a medium heat.

6 Take 1 tbsp of the mixture and gently form it into a cigarlike cylinder using your fingers. Repeat with the remaining mixture, then add the kofta to the pan in batches and fry for 3-4 minutes on each side, or until golden, turning carefully as you go. (Be sure not to overcrowd the pan or the temperature will lower, resulting in the kofta absorbing too much oil.) Transfer to a plate lined with kitchen paper to drain briefly. Serve hot or cold.

The recipes on pages 12-15 are taken from Cook Share Eat Vegan by Áine Carlin, published by Mitchell Beazley. (RRP £14.99.)
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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Eat Healthy - Jan 2020
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About Vegan Food & Living Magazine

After all the overindulgence of Christmas, it's time to start thinking about a fresher approach to cooking and we have plenty of vegan recipes to inspire in the January issue of Vegan Food & Living. From the cauliflower kung pao on the cover to chickpea curry, bean feast chilli and lentil moussaka, we've got plenty to tempt you. Also this issue, we've got comfort food from Dirty Vegan Matt Pritchard, a Chinese feast you can whip up for just £1 a portion, show-stopping bakes that will truly impress and easy mid-week dinners. Plus we reveal how you can coach a friend through Veganuary, how to cope if you're the only vegan in the office and share 10 steps to a happier you in 2020. This issue, to celebrate Veganuary, we also have a free guide to Veganuary with a 7 day meal plan, the best supermarket buys, easy swaps and meals requiring just 5 ingredients. Don't miss out, download the issue today!