Stunning Sweet Potato and Fennel Seed Rosti
I have to confess that I'm a bit of a sweet potato addict. Chips, wedges, mash, roasties, if it's sweet potato, I'm loving it! So since I've been back from university I've been looking for new and exciting ways to eat them and this is exactly that.
Great for a weekend breakfast or a midweek lunch, this is packed full of flavour and goodness whilst being quick, easy and low cost to make - perfect! For me, you really can't beat a crispy potato and when you add caramelised red onions, sautéd garlic and a pinch of fennel to the mix, you're on to an absolute winner!
Stunning Sweet Potato and Fennel Seed Rosti
Serves 2
160g sweet potato, washed and grated
1 small red onion, finely sliced
2 gloves garlic, crushed
1 tsp fennel seeds
2 tbsp coconut oil (or rapeseed or olive)
Put the grated sweet potato into a cloth or tea towel and squeeze all the excess water out then transfer to a bowl.
Melt half the coconut (or other) oil in a large frying pan over a medium-high heat and fry the onion, garlic and fennel seeds for 1 minute. Add half the sweet potato and stir continuously for a further minute until lightly coloured. Transfer to the bowl containing the rest of the sweet potato and mix together well.
Wipe the frying pan clean then put the rest of the oil into the pan, swirling it around until the base of the pan is coated. Divide the rosti mixture into 4 equal pieces and form into patties by cupping your hands and really squeezing the mixture together.
Place two of them into the pan and press down slightly. Leave to cook for 4-5 minutes then flip over and cook for the same time on the other side. Keep them warm while you cook the other two in the same way.
Once all four patties are cooked, serve with a poached egg and a handful of spinach.
Great for a weekend breakfast or a midweek lunch, this is packed full of flavour and goodness whilst being quick, easy and low cost to make - perfect! For me, you really can't beat a crispy potato and when you add caramelised red onions, sautéd garlic and a pinch of fennel to the mix, you're on to an absolute winner!
Stunning Sweet Potato and Fennel Seed Rosti
Serves 2160g sweet potato, washed and grated
1 small red onion, finely sliced
2 gloves garlic, crushed
1 tsp fennel seeds
2 tbsp coconut oil (or rapeseed or olive)
Put the grated sweet potato into a cloth or tea towel and squeeze all the excess water out then transfer to a bowl.
Melt half the coconut (or other) oil in a large frying pan over a medium-high heat and fry the onion, garlic and fennel seeds for 1 minute. Add half the sweet potato and stir continuously for a further minute until lightly coloured. Transfer to the bowl containing the rest of the sweet potato and mix together well.
Wipe the frying pan clean then put the rest of the oil into the pan, swirling it around until the base of the pan is coated. Divide the rosti mixture into 4 equal pieces and form into patties by cupping your hands and really squeezing the mixture together.
Place two of them into the pan and press down slightly. Leave to cook for 4-5 minutes then flip over and cook for the same time on the other side. Keep them warm while you cook the other two in the same way.
Once all four patties are cooked, serve with a poached egg and a handful of spinach.
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