Slice the Prego Steaks and serve with atchar yoghurt on the shoestring sweet potatoes.
Shoestring Sweet Potatoes and Prego Steaks with Atchar Yoghurt
Ingredients
- 1 pack Eskort Prego Steaks
- 4 large sweet potatoes
- 125 ml (½ C) atchar
- 250 ml (1 C) plain yoghurt
- zest of 1 lemon
- Pantry Items
- salt and pepper to taste
- 30 ml (2 T) olive oil
- oil for deep frying
Method
- Heat a pot of oil over high heat.
- Thinly slice the sweet potatoes into shoestring-sized chips and fry until crispy.
- In a frying pan over moderate heat, fry the Prego Steaks in olive oil.
- Season with lemon zest, salt and pepper.
- In a small bowl, combine atchar and yoghurt.
Serve
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