Sweet Potato Wedges & Crushed Peas with Dill and Lemon
Welcome to this recipe
It’s my pleasure to share with you my very first recipe for Plates for Two.
Today’s plate is something that came together quite naturally a balance of gentle sweetness from coconut and honey, paired with aromatic, homemade coconut chicken kofta. Alongside it, simple sweet potato wedges, baked until soft with golden edges, and finished with crushed peas, dill, and lemon for freshness.
How this recipe came to life
You might be wondering how I came up with this combination.
It’s a slightly strange feeling to describe, but if you love cooking, you’ll probably understand it.
Food is always on my mind. And like many people who enjoy cooking, I have this habit of opening the fridge again and again — even when I don’t need anything. Just checking. Just thinking.
And then, sometimes, (who am I lying to, most of the time, if not all the time) inspiration just comes.
I look at what’s available, and I start building something in my head. Flavours, textures, balance.
You might ask — how do you know it will work?
The truth is: I don’t.
But that’s the beauty of cooking.
Over time, you learn your own taste. You begin to trust what works for you — what balances well, what needs more depth, what lifts a dish. And from that instinct, something starts to form.
That’s exactly how this dish was created.
What you’ll need (for two people)
Before we start — have a look in your fridge. Use what you have. Adjust if you need to.
For the coconut chicken kofta:
- 2 chicken breasts (finely chopped) about 300g
- ½ onion (finely diced)
- 1 garlic clove
- 2–3 tbsp coconut milk
- Sweet paprika (don’t be shy — add a bit more for flavour)
- A pinch of mild chilli (just warmth, not heat)
- Salt (adjust to your liking)
For the sweet potato wedges:
- Sweet potatoes 450g
- Olive oil 2tps
- Salt
For the crushed peas:
- Frozen peas 150g
- Fresh dill – 2 tbsp finely chopped
- Lemon – small squeeze
- Olive oil 1,5 tsp
- Salt
For the coconut glaze:
- Coconut milk 120ml
- A small drizzle of honey – approximately 1/2 tsp
- A pinch of salt
Let’s cook this together
Step 1 – Start with the sweet potatoes
Let me ask you something first:
Do you want them soft or slightly crispy?
We’re going for crispy edges and soft inside.
Cut your sweet potatoes into wedges — not too thin. Give them some structure.
Toss them in olive oil and salt.
Spread them on a tray — don’t overcrowd them.
Into the oven at 200°C
Then leave them. Let them do their thing.
Step 2 – Prepare the coconut chicken kofta
Take your chicken and chop it finely. Not a paste — keep texture.
Add:
onion
garlic
coconut milk
paprika
mild chilli
salt
Mix gently — don’t overwork it.
Shape into small logs.
Can you already imagine how they’ll sit on the plate? That’s cooking with intention.
Place them on a tray, lightly brush with oil, and into the oven.
Step 3 – Make the coconut glaze
In a small pan:
add coconut milk
a bit of honey
Let it simmer gently.
Nothing rushed here.
Taste it:
too heavy? add lemon
too flat? a pinch more salt
You’re aiming for something soft, balanced, and slightly sweet.
Step 4 – Prepare the pea, dill & lemon crush
Boil peas briefly — just a few minutes.
Drain well.
Mash lightly with:
olive oil
salt
Then add fresh dill and lemon.
Smell it (Don’t be shy! You know you want it!) — this is where freshness comes in.
Step 5 – Finish the kofta
Take them out of the oven, brush with the coconut glaze, and return for a few minutes.
This is when they transform — glossy, rich, and full of flavour.
Bring it all together
Now take your time here.
Start with the crushed peas.
Add your sweet potato wedges.
Place the kofta with intention.
Finish with a light drizzle of glaze.
Ask yourself:
Does it look balanced?
Do the colours work together?
Would this excite you if you saw it in a restaurant?
Final thought
And this, my friend, is a beautiful, colourful, and delicious coconut chicken kofta plate.
The sweetness from the coconut and honey sits gently in the background, letting the kofta lead the way. The sweet potatoes bring warmth, while the peas add freshness and balance.
I truly hope you enjoy it.
But more importantly — make it your own.
Add a bit more salt if needed.
Add more paprika, like I did.
Maybe a little more chilli for warmth.
Don’t be afraid to bring something of yourself into the dish.
Because cooking should never feel rigid.
It should move with you.
And sometimes, those random ideas in front of the fridge turn into something unexpectedly beautiful.
Oh, by the way, please don’t be shy—let me know what you thought of it! Did you add anything else or change something? Or maybe you used minced beef, pork, or lamb instead?
Plates for Two — where simple ingredients meet instinct, curiosity, and a genuine love for cooking.
