These make a lovely light lunch or dinner. Use up leftovers to put on top, or serve with mushrooms and avocado with protein of your choice eg egg halloumi, tofu etc. They make a fantastic base for healthy pizza. Sweet Potatoes are quite high in sugar so make sure you pair with more fibre, good oil and protein to slow the absorption of the sugars.
Testers and Tasters Feedback
“Very tasty and versatile, side for dinner or a perfect lunch with protein additions.”
“They were delicious with roasted vegetables and seabass.”
“Delicious and easy to prepare/cook.”
“My husband liked them so much to want them again.”
Photo:
Alison Beck, Tester and Taster
Serves 6-8 Rosti or one large
Plants: 6-8
Preparation: 20 minutes Cooking: 10-15 minutes
GF V NF DF
Swaps
Non Vegan: If not vegan add one egg to help bind the mixture.
Freezing
These are best eaten fresh but the mixture will freeze but the texture and may become moist when defrosted, squeeze out and/or add some more chickpea flour or other to soak up any excess.
Ingredients
300g sweet potato grated
1 large leek finely chopped or grated
75g chickpea/gram/besan flour
1 tbsp mixed seeds of your choice
2 tsp Ground chia seeds
1 tbsp horseradish sauce (optional)
1tbsp ground chia seeds
Salt and pepper to taste
Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil for cooking
Method
Grate the sweet potato and place on some kitchen roll or tea towel to absorb the excess liquid. Squeeze as much of the liquid out as possible.
Finely chop or grate the leek.
Put all the vegetables, mixed seeds, ground chia seeds, horseradish and salt and pepper into a large bowl and mix together.
If using an egg add at this stage and mix in well.
Add the flour and stir together until all the flour is absorbed. You want to be able to squeeze the mixture together into a ball without it falling apart. Add more flour if necessary to achieve this consistency.
For vegan version leave to stand for 5-10 minutes to allow the seeds to soak up excess moisture.
Take a tablespoon of the mixture and form into a ball then flatten about 1-2cm thick.
Leave the Rosti to stand for 15-30 minutes to allow the ground chia seeds to expand and help the Rosti bind together.
Cooking
Fry:
Fry each side in EVOO on a medium heat for about 4-5 minutes until golden brown and the vegetables are cooked through.
Air Fry:
Air fry for 8 minutes turning halfway through.
Bake:
Bake in the oven 200C, 180C fan, 400F, Gas 6 on oiled parchment or baking sheet in a flat baking tray or pizza tin.
Waffle:
Cook as a waffle for about 4-5 minutes until golden.
Esther Gladman, Tester and Taster
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