Sweet Potato And Carrot Rosti

Sweet Potato And Carrot Rosti

Sweet Potato And Carrot Rosti

Sweet Potato And Carrot Rosti

Sweet Potato And Carrot Rosti

If you are looking for a quick protein hit, these rostis are perfect for brunch or a quick dinner. With a delicious gut health boosting miso bean dip 

Serves: 2 portions

Time: 25-30mins

Level: Easy 

Tools

  • Frying pan
  • chopping board
  • knife
  • hand blender
  • grater
  • mixing bowl 

Ingredients:

For the Rosti’:

  • 1 large sweet potato/ 2x small, peeled and coarsely grated
  • 2 carrots, grated 
  • Onion, thinly sliced
  • 2 garlic cloves
  • 3 large egg 
  • 2tbsp of cassava flour 

Miso bean dip:

  • 150g edamame beans
  • ½ avocado (optional)
  • One garlic clove
  • 1 tbsp miso paste
  • ½ juice of one Lime 
  • handful of fresh coriander 
  • 1 tbsp of Olive oil
  • 1 tsp of Honey 

Method:

  1. Peel and coarsely grate your sweet potato and carrots. Pop into a bowl and set aside. 
  2. Heat 1tbsp of oil in a pan over a medium heat and fry for 5 minutes then add in your sliced garlic. Continue cooking for a further 5 minutes until softened.
  3. Transfer onions into your bowl of grated veg with 1 egg, 2 tbsp of flour and season with salt and pepper. Shape in 2 large patties or 4 small ones. 
  4. To make the dip, add all the ingredients to a blender/ processor and blend until a smooth consistency forms. Season well and add in more oil/ honey as desired.
  5. Heat 1tbsp of oil in a pan over a medium heat and add in your rostis, cooking for 5-6 minutes each side, until golden and crispy. Transfer to a plate and cover with foil
  6. Bring a large pan of water to the boil, reduce to a simmer then carefully crack in your eggs, one by one. Poach for 3-4 minutes until the white is cooked and the yolk is runny! Remove from the heat with a slotted spoon and serve on top of the rostis alongside your miso dip!
  7. Enjoy!

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