Recipe:
Sweet Potato Rosti
These are great as an alternative to bread especially in a big veggie breakfast. I like mine to be nicely browned on the out side and real crispy.
Makes 12 Rostis
Total Time: 15min
Ingredients
- 2 medium sweet potatoes
- 1 small red onion
- 1/4 of a green pepper
- 2 teaspoons of cornflour
- 2 tablespoons of gluten-free flour
- Thumb size chunk of fresh ginger (10g)
- Small pinch of chilli flakes
- Small handful of fresh coriander (10g)
- Salt to season
- 10ml olive oil
Method
- Peel and grate the sweet potatoes into a bowl
- Squeeze the grated potato to remove any excess water
- Mix all of the other ingredients together in a bowl until fully combined
- Heat a pan over medium-low heat with a little olive oil
- Shape spoonfuls of the sweet potato batter into round rosti shapes
- Fry and flip until golden brown on both sides.
- Serve hot straight away
Equipment needed:
Additions:
Chilli is a great little kick – give it a little bit more if you like it!
My Top Tips:
Always try to use a non-stick pan when making rostis.
The more liquid you can get out of the potato at the beginning the better the rostis will be. Try to do this in a clean tea towel if you can.
