Sweet potato rostis with chunky salsa

When I first started the LOFFLEX DIET diet, the first recipe in the recommended food booklet was potato cakes. I absolutely loved these and started having them for breakfast, lunch and even dinner! I also love sweet potatoes and wanted to crack a recipe which was similar. I adore the naughty crunch after you fry these – just like hash browns (which are another guilty pleasure of mine!) This is a lovely lunch or a light supper – the chunky avocado and tomato salsa providing a refreshing counterpart to the rostis.

This recipe is gluten free, dairy free, sugar free and vegan! The rostis and spinach are recommended in LOFFLEX diet – watch out for the lime and the tomato skin in the salsa though if you are in the early stages of food reintroduction.

Ingredients – this makes about 3-5 rostis (depending how big your sweet potato is!) and a small dish of salsa. Double quantities for more!

For the rostis:IMG_3380

One large sweet potato

One clove of garlic

1 tbspn olive oil

Tbspn rice flour

Salt & pepper

For the chunky salsa:

2 ripe avocados

2 large ripe tomatoes

Juice of 1 lime

Bunch of coriander

Olive oil

Salt & pepper

1 small red chilli (add to taste)

Method 

We’re going to start with the salsa! Take your ripe tomatoes and chop the green tops off. Scoop out the pips (I do this as I don’t tolerate pips well, but feel free to keep them in) and chop into small pieces. Add to a bowl. Scoop out the avocado from the skin and chop into chunky medium pieces – add them to the bowl with the tomatoes. Add the juice of your lime, large glug of olive oil, half your bunch of coriander (chopped), your red chilli if you like it spicy and season with salt and pepper. Mix together and your salsa is ready! Cover and put to one side.

Now for the rostis. The critical point here is to get rid of as much moisture as you can. Peel your large sweet potato and chop in half – it’s just easier to grate this way. Grab a large bowl and grate your sweet potato into a tea towel. Once you’ve grated, squeeze out as much moisture as you can. Now add to a bowl. Add a tablespoon of rice flour, a large glug of olive oil and a finely chopped clove of garlic. Season with salt and pepper before mixing together.IMG_3384

Heat olive oil in a frying pan until it is extremely hot. Gather together a ball of your sweet potato mixture and form a little patty. Add to the hot oil and repeat until you’ve used all your mixture. If you find that your mixture isn’t sticking together very well, add more olive oil. Fry your rostis for three minutes on each side (keep the heat high), until they are slightly charred on the outside. May need to fry for longer if your patty’s are thick. Try not to poke around with them too much so the mixture falls apart – just flip when one side is done!

Serve on a bed of spinach or rocket, with your salsa! Yummmmmm.

BRUNCH IT! Add an fried egg and place on top of the rostis to make this a gorgeous brunch. The runny yolk is delicious with the avocado and the sweet potato.

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