At step 2, drizzle 1 tablespoon of olive oil into a frying pan on a medium-low heat. Press the balls into pattie shapes and add to the pan, then cook for 3 to 4 minutes on each side, or until golden and crisp. Push the patties to one side, grate the cheese directly into the pan and sit the rostis on top. Cook for another 2 minutes, or until the cheese is golden brown.
35 mins
Not Too Tricky
serves 4
About the recipe
One of my favourite things to do with sweet potatoes is to turn them into a crisp, crunchy rosti – kinda like a riff on a potato waffle. Not only do they taste delicious; sweet potatoes are one of your 5-a-day, unlike regular potatoes. So here’s your new favourite summer dish that’s quick, easy, healthy and fun, and I reckon will get all the family around the table in no time.
Ingredients
400g sweet potatoes
1 large free-range egg
150g self-raising gluten-free flour (see tip)
50g mixed seeds
50g mature Cheddar cheese
extra virgin olive oil
red wine vinegar
1 cucumber
2 little gem lettuce
150g cottage cheese
chilli sauce (optional)
Top Tip
You can batch up the rostis and freeze, then reheat in a hot oven for 15-20 minutes, or until cooked through and crisp, for a quick midweek meal.
Method
- Scrub and coarsely grate the sweet potato and place in a bowl with a good pinch of sea salt and black pepper. Crack in the egg, add the flour and 1 tablespoon of the seeds and mix together – don’t be afraid to get your hands in there. It’ll become like a cross between a dough and a batter. Press the mixture out on the base of the bowl, divide it into four, then roll each into a ball.
- Preheat an electric sandwich/waffle maker (see tip below for how to cook in a pan). Once hot, grate a little Cheddar cheese into each compartment, add a ball of the sweet potato mixture on top and use a spatula to carefully press down and spread it out evenly. Grate a little more cheese on top, close the maker and cook the rostis for 8 to 10 minutes, or until golden and crisp. Keep warm in a low oven and repeat with the remaining batter.
- Meanwhile, drizzle 1 tablespoon of extra virgin olive oil into a serving bowl, add 2 teaspoons of red wine vinegar and season with salt and pepper. Use a fork to score down the length of the cucumber, then thinly slice and toss through the dressing. Chop the little gem lettuce an inch from the bottom of the stalk – click off the leaves, then finely slice the stalk, and add to the bowl. Don’t toss through until you’re ready to eat.
- To serve, top each rosti with a dollop of cottage cheese, a pinch of seeds and add a dash of chilli sauce, if using. Toss the leaves in the dressing, scatter over the remaining seeds and tuck in!
I've used gluten-free self-raising flour here, as it makes the batter light and fluffy, but you could use regular flour too.
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