Shoestring Sweet Potatoes and Prego Steaks with Atchar Yoghurt

Prep Time

10min

Cook Time

15min

Total Time

25min

Serves

4

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

Slice the Prego Steaks and serve with atchar yoghurt on the shoestring sweet potatoes.