You know that lethargy you get when you come home on a Tuesday night, late from work and can’t be bothered to cook?
Or the panic that sets in when unexpected guests arrive at lunch time on a Saturday?
Or the hungover peckishness that sets in on a Sunday morning after one too many gins the night before?
Well this recipe fits the bill for all such occasions (no prizes for guessing which one applies this Sunday morning). It’s quick, easy and just too too delicious not to share. I could have eaten an entire second plate but I haven’t succumbed... yet.
For the rosti:
Serves 2 - 3 people
2 x sweet potato - coarsly grated with the skin on
1 small white onion - finely chopped
2 cloves garlic - finely chopped
1 chilli (seeds removed) - finely chopped
1 thumb peeled ginger - finely grated
6 green olives - finely chopped
1 tbsp coriander stalks - finely chopped
A small handful of coriander leaves - roughly chopped
1 heaped tsp tumeric powder
1 tbsp cornflour
1 tbsp ground rice (optional, you could double up on corn flour but this does give a good texture to the finished product)
1 tbsp coconut oil (plus another for frying)
2 eggs - beaten
Plenty of salt and black pepper
Rinse the sweet potato under a tap and then put in a clean tea towel or muslin to squeeze out the excess water.
Now mix in a bowl with all the ingredients except the eggs and coconut oil.
Once the ingredients are evenly distributed, you can go in with the oil and the eggs and stir until combined.
Heat up a couple of frying pans with a teaspoon each of coconut oil and split the mixture between the two.
Leave to fry for 4-5 minutes.
Meanwhile make the salad (recipe below).
When it’s time to flip, I find the easiest way is to loosen with a spatula, put a plate over the pan, flip and then slide back the rosti from the plate and into the hot pan with the cooked side up.
Cook for another 2-3 minutes until golden. You want to make sure you have a bit of crisp on both sides.
Pop the rosti onto a plate, top with a mound of salad and devour immediately.
For the Salad:
Really you could put anything on top of this and largely it would depend on what I had in the fridge. That said, the zing of fresh lime compliments the ginger rather well here and the sweet/savoury notes of some mixed tomatoes coupled with slithers of red onion is quite frankly delectable in any situation.
For my salad I simply tossed the following together:
1 avocado - cut into chunks
2 tomatoes - roughly chopped
1/2 small red onion
A small handful torn coriander leaves
Juice of half a lime
Salt and pepper
Or the panic that sets in when unexpected guests arrive at lunch time on a Saturday?
Or the hungover peckishness that sets in on a Sunday morning after one too many gins the night before?
Well this recipe fits the bill for all such occasions (no prizes for guessing which one applies this Sunday morning). It’s quick, easy and just too too delicious not to share. I could have eaten an entire second plate but I haven’t succumbed... yet.
For the rosti:
Serves 2 - 3 people
2 x sweet potato - coarsly grated with the skin on
1 small white onion - finely chopped
2 cloves garlic - finely chopped
1 chilli (seeds removed) - finely chopped
1 thumb peeled ginger - finely grated
6 green olives - finely chopped
1 tbsp coriander stalks - finely chopped
A small handful of coriander leaves - roughly chopped
1 heaped tsp tumeric powder
1 tbsp cornflour
1 tbsp ground rice (optional, you could double up on corn flour but this does give a good texture to the finished product)
1 tbsp coconut oil (plus another for frying)
2 eggs - beaten
Plenty of salt and black pepper
Rinse the sweet potato under a tap and then put in a clean tea towel or muslin to squeeze out the excess water.
Now mix in a bowl with all the ingredients except the eggs and coconut oil.
Once the ingredients are evenly distributed, you can go in with the oil and the eggs and stir until combined.
Heat up a couple of frying pans with a teaspoon each of coconut oil and split the mixture between the two.
Leave to fry for 4-5 minutes.
Meanwhile make the salad (recipe below).
When it’s time to flip, I find the easiest way is to loosen with a spatula, put a plate over the pan, flip and then slide back the rosti from the plate and into the hot pan with the cooked side up.
Cook for another 2-3 minutes until golden. You want to make sure you have a bit of crisp on both sides.
Pop the rosti onto a plate, top with a mound of salad and devour immediately.
For the Salad:
Really you could put anything on top of this and largely it would depend on what I had in the fridge. That said, the zing of fresh lime compliments the ginger rather well here and the sweet/savoury notes of some mixed tomatoes coupled with slithers of red onion is quite frankly delectable in any situation.
For my salad I simply tossed the following together:
1 avocado - cut into chunks
2 tomatoes - roughly chopped
1/2 small red onion
A small handful torn coriander leaves
Juice of half a lime
Salt and pepper
Comments
Post a Comment