Introduction
Sweet potatoes are a versatile ingredient that can be transformed into a delightful dish with just a few simple steps. This recipe combines the natural sweetness of sweet potatoes with savory flavors, resulting in crispy rostis perfect for any meal. Served alongside a fresh salad, these sweet potato rostis are not only delicious but also packed with nutrients, making them a healthy option for a quick lunch or dinner.
Detailed Ingredients with measures
400g sweet potatoes
1 large free-range egg
150g self-raising gluten-free flour
50g mixed seeds
50g mature Cheddar cheese
Extra virgin olive oil
Red wine vinegar
1 cucumber
2 little gem lettuces
150g cottage cheese
Chilli sauce (optional)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Method
1. Scrub and coarsely grate the sweet potatoes into a bowl. Season with a pinch of sea salt and black pepper. Add the egg, flour, and 1 tablespoon of the mixed seeds. Mix thoroughly until the mixture resembles a cross between a dough and a batter. Divide into four portions and roll each into a ball.
2. Preheat an electric sandwich or waffle maker. Once hot, grate a little Cheddar cheese into each compartment, place a sweet potato ball on top, and press down evenly with a spatula. Grate more cheese on top, close the maker, and cook for 8 to 10 minutes until golden and crisp. Keep warm in a low oven and repeat with the remaining mixture.
3. For the salad, 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. Score the cucumber lengthwise with a fork, then thinly slice and add to the bowl. Chop the little gem lettuces an inch from the bottom, separate the leaves, finely slice the stalks, and add to the bowl. Toss just before serving.
4. To serve, top each rosti with a dollop of cottage cheese, a sprinkle of mixed seeds, and a dash of chilli sauce if desired. Toss the salad leaves in the dressing, scatter over the remaining seeds, and serve alongside the rostis.
Alternative Cooking Method
If you don’t have a sandwich or waffle maker, heat 1 tablespoon of olive oil in a frying pan over medium-low heat. Flatten each sweet potato ball into a patty and cook for 3 to 4 minutes on each side until golden and crisp. Push the patties to one side, grate some Cheddar cheese directly into the pan, place the rostis on top, and cook for another 2 minutes until the cheese is golden brown.
Tip
You can batch-cook the rostis and freeze them. To reheat, place in a hot oven for 15-20 minutes until cooked through and crisp.
Detailed Directions and Instructions
Step 1: Prepare the Sweet Potatoes
Scrub and coarsely grate the 400g of sweet potatoes into a bowl. Season with a pinch of sea salt and black pepper. Add 1 large free-range egg, 150g of self-raising gluten-free flour, and 1 tablespoon of the mixed seeds. Mix thoroughly until the mixture resembles a cross between a dough and a batter. Divide into four portions and roll each into a ball.
Step 2: Cook the Sweet Potato Balls
Preheat an electric sandwich or waffle maker. Once it is hot, grate a little mature Cheddar cheese into each compartment, place a sweet potato ball on top, and press down evenly with a spatula. Grate more cheese on top, close the maker, and cook for 8 to 10 minutes until golden and crisp. Keep warm in a low oven and repeat with the remaining mixture.
Step 3: Prepare the Salad
In a serving bowl, drizzle 1 tablespoon of extra virgin olive oil, add 2 teaspoons of red wine vinegar, and season with salt and pepper. Score the cucumber lengthwise with a fork, then thinly slice and add it to the bowl. Chop the two little gem lettuces an inch from the bottom, separate the leaves, finely slice the stalks, and add them to the bowl. Toss just before serving.
Step 4: Serve the Dish
Top each rosti with a dollop of 150g cottage cheese, a sprinkle of mixed seeds, and a dash of chilli sauce if desired. Toss the salad leaves in the dressing, scatter over the remaining seeds, and serve alongside the rostis.
Alternative Cooking Method
If you don’t have a sandwich or waffle maker, heat 1 tablespoon of olive oil in a frying pan over medium-low heat. Flatten each sweet potato ball into a patty and cook for 3 to 4 minutes on each side until golden and crisp. Push the patties to one side, grate some Cheddar cheese directly into the pan, place the rostis on top, and cook for another 2 minutes until the cheese is golden brown.
Notes
Tip for Freezing
You can batch-cook the rostis and freeze them. To reheat, place in a hot oven for 15-20 minutes until cooked through and crisp.
Cook techniques
Grating Sweet Potatoes
Scrub the sweet potatoes thoroughly before grating to remove any dirt. Coarsely grate them for better texture, which helps to create a crispy exterior when cooked.
Mixing Ingredients
Combine grated sweet potatoes with egg, flour, and mixed seeds in a bowl. Ensure that the mixture is well-blended to create a consistent dough-like texture, making it easier to shape into balls.
Using a Sandwich or Waffle Maker
Preheat the appliance according to the manufacturer’s instructions. Use a spatula to press the sweet potato balls evenly to ensure even cooking and a golden crisp.
Cooking in a Frying Pan
If you opt for frying, heat olive oil on medium-low. Flatten the sweet potato balls into patties to ensure they cook evenly, and add cheese directly in the pan for a delicious melty finish.
Preparing a Salad
Create a fresh salad by mixing olive oil with red wine vinegar and seasoning. Score the cucumber lengthwise for a decorative touch and enhance the salad with chopped little gem lettuce.
Serving Tips
Top the rostis with cottage cheese and mixed seeds for added flavor and texture. A drizzle of chili sauce can be added for those who enjoy a little spice. Toss the salad just before serving for freshness.
FAQ
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular self-raising flour if gluten-free is not a requirement.
How do I store leftover rostis?
You can store them in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.
What can I substitute for cottage cheese?
Greek yogurt or ricotta cheese can be used as a substitute for cottage cheese.
Can I add other vegetables to the mixture?
Yes, you can incorporate other grated vegetables like zucchini or carrots for added nutrients and flavor.
How do I make the salad more filling?
You can add additional ingredients such as quinoa, chickpeas, or sliced avocado to make the salad heartier.
Conclusion
This sweet potato rosti recipe offers a delicious and nutritious way to enjoy vegetables while incorporating the flavors of cheese and seeds. The combination of crispy texture and creamy cottage cheese creates a satisfying dish that can be enjoyed as a snack or meal. The fresh salad adds a refreshing contrast, enhancing the overall experience.
Sweet Potato Fritters
Try making sweet potato fritters by mixing in some chopped herbs like parsley or coriander and serving them with a yogurt dip for added flavor.
Cheesy Sweet Potato Bake
Layer leftover sweet potato mixture with more cheese in a baking dish, bake until bubbly and golden for a comforting cheesy bake.
Stuffed Sweet Potato Skins
Scoop out baked sweet potatoes, mix the flesh with cottage cheese and seeds, refill the skins, top with cheese, and bake again for a tasty twist.
Vegetable Patties
Incorporate other grated vegetables like zucchini or carrots into the mix for added nutrition and variety.
Mixed Seed Crackers
Use the mixed seeds by toasting them and mixing with olive oil and herbs to create a savory seed cracker, perfect for snacking.
Chili Sweet Potato Salad
Add some southern flair by mixing cubed roasted sweet potatoes with black beans, corn, and a spicy dressing using chili sauce for a hearty salad.
