FRIED SWEET POTATO IN ROSE DOUGH WITH SWEET LAVENDER TAHINI

Ingredients:

rose cake:

50g gluten-free flour

150g rose water

pinch of salt

Mix all the ingredients to a smooth pancake-like dough.

tahini sauce:

30g tahini

20g lavender syrup

10g water

Mix all the ingredients.

350g sweet potato peeled and cut into thick cubes

30g brown sugar

pinch of salt

large pinch of cinnamon

150-200 ml of coconut oil for deep frying

Steam the sweet potato until tender. Cool it, grate into puree and mix with sugar, cinnamon and salt. Moisten your hands with water and form small balls. Preheat oil in a small saucepan to about 180 degrees. Dip the balls in rose dough and fry it in hot oil until golden brown.

Serve with tahini sauce.

Recipe: Mickey Rooten (Michał Gniłka), photo: Krzysztof Kozanowski (USTA)