My lighter, vegan take sesame prawn toast using lightly-spiced cassava or mogo.
Cuisine: African, American, Indian
Keyword: african, cassava, healthy, mogo, vegan
6sliceswhite or wholemeal bread
40gwhite sesame seeds
250gfrozen mogo(also known as cassava or yuca)
2spring onions(finely chopped)
2tbspfresh coriander(finely chopped)
1tbsplight soy sauce
Juice of 1/2 a lemon
Extra chopped spring onion greens, for garnishing
Boil the mogo in salted water until tender. Drain and mash whilst hot (it won't mash if it's cold). You're after a puréed texture but some small lumps are fine. A potato masher is the best tool for this - don't use a food processor or it will become like wallpaper paste.
Add the spring onions, chilli, ginger, lemon juice, coriander, soy sauce and salt. Mix thoroughly.
Spread one side of a bread slice with butter. Flip it over and spread 2-3 tbsp of the mashed mogo mixture on top, right to the edges. Repeat for all of the bread slices. Remember, the buttered side should be on the base.
Place the sesame seeds on a plate and place the cassava side of the bread face down, directly into the sesame seeds to encrust the entire surface. Pick the slice up and keep aside on a tray whilst you repeat for the remaining slices.
Place the toast in the air fryer at 200°C/400°F fan for 4-5 minutes until golden brown. I had to cook one at a time due to the space limitations in my air fryer. You can also cook in a pre-heated oven at 200°C/400°F for 10-12 minutes or until crispy.
Slice into triangles and serve sprinkled with extra spring onion greens. I love these with chai but they also make for a delicious starter for parties.