Monday, 22 January 2018

Rach Eats Lunch: Sweet Potato Rosti Cakes

Sweet potato rosti cakes recipe

Today, in a stunning turn of events, is sunny. I can hardly believe it - bright blue skies, a few clouds here and there, lots of wind (not mine), and... my fingers almost fell off putting the washing on the line, it was that cold. Brrrrrrrrrr. It was so cold, in fact, I almost considered scrapping hanging out washing, but I very bravely carried on. When I got in the house, I couldn't feel my fingers. Which is a worry. In other news, I have taken delivery of an omelette maker, so good news for fans of my omelettes! They're one, not going to burn, and two, going to look presentable on the plate, so... there you have it. My food styling vastly improved by technology.

Last time I attempted potato rostis, I ruined the skin on my knuckles using a cheese grater and basically added my own flesh to the recipe, so it went in the bin. In the end, I made chicken and chips. This time, I'm going to try it with sweet potato and skip the grater entirely. Even better, there's no frying pan involved, which is a relief if you ask me. It's all oven-based, there's cheese involved, and you can add whatever you like on the top, like an egg or a side of bacon. Let's give it a try. Clean tea towels at the ready.

print recipe

Sweet Potato Rosti Cakes
It's got a crunch, it's sweet and it's cheesy, and it totally works!
  • 225g sweet potato, peeled
  • 1 egg, beaten
  • 50g grated cheddar cheese
  • 30g feta cheese (reserve 15g for the topping)
  • 2 pieces bacon (optional)
Start off by peeling the sweet potato and washing off any remaining dirt. Pat dry with a towel. Line a baking tray and preheat the oven to 180℃.Next, you can either grate the sweet potato, or use a knife to chop it into the tiniest pieces imaginable - like matchsticks. Find a clean towel and add the sweet potato pieces to it, then wrap it up and pop it in a large bowl. Press down on it and squeeze it mega hard until any excess water drips out.Remove the sweet potato pieces from the tea towel and pop them in the bowl. Add in the cheese and beaten egg, then mix it right up until combined. It should form a sort of dough.On the baking tray, mould the mixture into one large rosti cake, then pop it straight into the oven for 30 minutes until it's piping hot and brown. Cut away any excess runaway egg around the outside (eat it as a cheeky snack, it's still edible!) Serve it with one final sprinkle of feta cheese and two slices of cooked bacon, and eat it.
Prep time: Cook time: Total time: Yield: Serves 1

Oof - I rather enjoyed that! It's cheesy, filling and naughty in the best possible way, so I'd thoroughly recommend giving it a try! What do you think? Would you try rosti?

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