Sweet Potato Rosti
Sweet Potato Rosti
Photo by Krys Lojek
Sweet potato rosti's are a perfect way to add a little interest to lunch. They are quick and are only limited by your imagination. Try using other vegetables such as zucchini, carrot, pumpkin and add herbs as desired.
In this recipe I have used 2 small sweet potatoes, 1 egg to bind, and seasoned with pink salt.
I then lightly fried in macadamia oil. I prefer to use stainless steel pans and have found that when using macadamia oil the rosti's don't stick to the base. They brown up in a matter of minutes, so keep an eye on them. Blot dry with a paper towel.
In this photo, I placed the rosti's on a bed of spinach, topped with avocado slices, and chicken which I grilled on the BBQ on a low heat.
The three oils that I keep in my kitchen are Coconut oil, Macadamia oil and Olive oil.
Coconut and Macadamia oils have both high heat points, ideal for lightly frying and roasting foods.
Olive oil I use in salads only. My favourite dressing at the moment is apple cider vinegar and olive oil seasoned with pink salt. Yummy
In this recipe I have used 2 small sweet potatoes, 1 egg to bind, and seasoned with pink salt.
I then lightly fried in macadamia oil. I prefer to use stainless steel pans and have found that when using macadamia oil the rosti's don't stick to the base. They brown up in a matter of minutes, so keep an eye on them. Blot dry with a paper towel.
In this photo, I placed the rosti's on a bed of spinach, topped with avocado slices, and chicken which I grilled on the BBQ on a low heat.
The three oils that I keep in my kitchen are Coconut oil, Macadamia oil and Olive oil.
Coconut and Macadamia oils have both high heat points, ideal for lightly frying and roasting foods.
Olive oil I use in salads only. My favourite dressing at the moment is apple cider vinegar and olive oil seasoned with pink salt. Yummy