1.Peel potatoes and sweet potatoes; cut into 1cm (½in) thick slices. Cook potatoes together in a saucepan of boiling water for 3 minutes. Drain well; pat dry with paper towel. Cool.
2.Meanwhile, cook edamame in a saucepan of boiling water for 5 minutes; drain well. Place edamame in a food processor with mint, garlic, tahini, water and lemon juice; process until well combined. Season to taste.
3.Fill a large saucepan one-third full with oil; heat to 180°C/350°F (or until a cube of bread turns golden in 15 seconds).
4.Whisk flour and beer in a medium bowl until smooth; season.
5.Dip potato slices in batter, allowing excess to drain off. Deep-fry, in two batches, for 5 minutes or until potato are tender, golden and crisp. Drain on paper towel. Sprinkle with salt.
6.Serve hot potato scallops with minty edamame, malt vinegar and lemon wedges.
Try to use potatoes and sweet potatoes that are the same diameter as one another.
Keep the first batch of scallops warm on an oven tray in a 180°C/350°F oven while you cook the second batch.
If you would like the consistency of the minty edamame to be a little runnier, just add more water when processing.
If you’re entertaining vegetarians or vegans this Christmas, our recipe, which is also gluten-free, is a tasty option as a centrepiece main course. Brimming with punchy Mediterranean flavours, it’s bound to be a real showstopper.