Sweet potato rosti

Sweet potato rosti

A completely improvised lunch around these röstis. Improvisation is sometimes good, because we really enjoyed this vegetarian meal. It must be said that it was safe since we love sweet potatoes.
This recipe is really simple. What’s really great is that you can decorate these rösti according to your desires (or what’s in the fridge). In mine, in addition to a sweet potato, there was Greek yogurt and fresh cilantro. A perfect marriage.
On the side, I served a rocket salad. It was a perfect lunch, just the way I like them.

I’m sure these rösti will delight the whole family. Besides, who could resist this delicious little veggie dish?

Sweet potato rosti:

1 sweet potato (350g)
2 eggs
20g flour
1 clove of garlic
a few sprigs of cilantro
chili flakes
salt
olive oil

Grate the peeled sweet potato with a coarse grater.

In a bowl, add the eggs, flour, very finely grated garlic and chopped coriander leaves. Mix well.
Season with chilli to your taste and salt.

Pour a little oil into a large nonstick skillet.
Put a little preparation then tamp it down to give it the shape of a pancake. I prepared 4 medium-sized röstis in 2 batches.
Brown the first side for about 3 minutes over medium heat, then turn gently to brown on the other side. Leave to cook for a few more minutes.

Serve hot with Greek yogurt and fresh coriander.

Sweet potato rosti

To finish: you can flavor these rösti as you wish. One can imagine spices such as cumin or coriander, other herbs such as parsley.
As an accompaniment, I totally imagine pan-fried chickpeas or a poached egg. It’s all about the idea of ​​a vegetarian meal.
Of course, these rösti can also serve as an accompaniment to meat.


The smaller they are, the easier it is to flip them. If you’re making the patties a bit large, you may need to flip them over on a plate so they don’t break. You will also need to adjust the cooking time.

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