Sweet Potato & Ginger Rosti With Coriander Pesto
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Cook time is 8minutes
Total time is 8minutes
Serve is for 20 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
20
For the pesto
- 1teaspoons sesame oil
- 1/2tablespoons olive oil
- 15grams fresh coriander
- 1 spring onion, trimmed
- 20grams dry roast peanuts
- 1 green chilli, seeded
For the rösti
- 1 pinch salt
- 3tablespoons sunflower oil (to fry)
- 1 pinch freshly ground black pepper
- 400grams orange sweet potato
- 3 spring onions
- 1 egg
- 1tablespoons plain flour
- 1tablespoons fresh ginger, grated
- 10grams fresh coriander
- 120milliliter crème fraîche (to garnish)
Description
Full of flavour, these little cakes are an original slant on the classic rösti. Make in advance then assemble just in time to enjoy!
Method
Step 1 of 4
Place the whole, peeled sweet potato in a small pan of cold salted water, bring to a boil, and boil for 5 minutes. Drain, cool, and coarsely grate the potato onto a plate. In a large bowl, mix together all the röstiingredients except the oil.
Step 2 of 4
Heat a large frying pan with a little oil. Shape 1 rösti into a small patty and fry in the oil for 1-2 minutes on each side just to check the seasoning. (This way you can see if more salt and pepper is needed.)
Step 3 of 4
Now fry röstis in 2 batches, using a teaspoon and your fingers to help place the little mounds of sweet potato in the pan. Flatten as they cook. Make sure there is always a small amount of oil in the frying pan. Keep the heat medium-low so röstis do not burn. Allow to cool before topping.
Step 4 of 4
For the pesto, place all the ingredients into a food processor or chop finely by hand to combine well. For the garnish, place 1 small tsp ofcrème fraîche and some pesto on top of each rösti.
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