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Vegan Sweet Potato Katsu with Teriyaki Mayo

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This Japanese-inspired vegan appetiser makes a great addition to any party spread. Slices of sweet potato katsu, that are soft on the inside with a golden breadcrumbed outer, pair perfectly with the tangy teriyaki dip made with Hellmann's Vegan Mayo and homemade teriyaki sauce. Recipe and imagery development courtesy of The Tofu Diaries
  • 1 large sweet potato, cut into 1/2 cm thick slices
  • 50 grams breadcrumbs
  • 2 tablespoons Hellmann’s® Vegan mayo
  • 2 teaspoons water
  • 1 tablespoon soy sauce
  • 1.5 teaspoons mirin seasoning
  • 1.5 teaspoons brown sugar
  • 1/8 teaspoon ground ginger
  • 3 tablespoons Hellmann’s® Vegan mayo

Nutritional information

 

Amount per serving

Energy (kcal)

205kcal

Energy (kJ)

858kJ

Protein (g)

2.5g

Carbohydrate incl. fibre (g)

17.4g

Carbohydrate excl. fibre (g)

16.6g

Sugar (g)

4.5g

Fibre (g)

1.5g

Fat (g)

13.5g

Saturated fat (g)

2.1g

Unsaturated fat (g)

11.3g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.3g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

500mg

Salt (g)

1.25g

Vitamin A (IU)

4341IU

Vitamin C (mg)

0.8mg

Calcium (mg)

35mg

Iron (mg)

0.87mg

Potassium (mg)

148mg