Ingredients

The following ingredients have 2 Servings
  • 1 large yucca/cassava (1-2lb)
  • Coconut oil (melted to coat the tray and fries)
  • ½ cup of vegan yoghurt (100g)
  • 2 tbsp of coconut oil (melted (olive oil works too))
  • 2 tbsp of lime
  • 1 tbsp of cilantro (coriander)
  • 1 tsp of garlic granules or powder
  • 1 tsp of oregano
  • ¼ tsp of coconut nectar (agave or maple)
  • 1/4 tsp of cumin
  • salt to taste

Instruction

  • Preheat the oven
  • Line a baking tray with parchment paper and coat with oil
  • Chop both ends off the yuca root then slice in half or smaller (depending on the size)
  • Stand each piece upright and proceed to slice off the skin
  • Slice the yuca in half and again then at an angle to discard the core.
  • Cut into small french fries.
  • Place the fries into a saucepan of water and bring to the boil for 10-15 minutes, until tender (prick with a fork, it shouldn't be too soft).
  • Strain off the water and allow to cool before placing the fries onto the baking tray. Spread them out so they don't overlap/crowd each other.
  • Bake for 25 minutes or until golden brown.
  • Mix all of the ingredients together for the lime dip in a bowl then serve.