sweet potato carrot and herb rosti w salad

 

A quick dinner I made last night. I suppose they are a hybrid between rosti and a fritter, I find them easy to make great for this time of year when the weather is getting nice and warm and I feel like I am well and truly do e with the heavy comfort food of winter.

I make these often using different veggies and bases and cheeses. Rice flour often and more of a batter to turn them into fritters ... Sometimes for brekkie with eggs and sometimes for dinner. These rosti are one of those meals i rely on again and again.

Here I have used white sweet potato and carrot with lots of herbs & a bit of marscapone



Ingredients

2 small sweet potato grated
1 carrot grated
1/2 onion sliced very thinly
handful of dill chopped
handful of basil chopped
handful of parsley chopped
approx 1/3c marscapone
2tspn chili flakes
1 tsp caraway seeds
2 tsp cumin
1 egg lightly whisked
s & p
a little oil

method

preheat the oven to 190 degrees

squeeze as much of the moisture out of the grated carrot and sweet potato as you can. (if you have time you can sprinkle with salt and leave in a colander for an hour before squeezing to really get rid of the moisture)

put the carrot sweet potato and onion in a bowl
add the spices and a little salt and pepper
add most but not all of the herbs
add the egg
mix it all together with a fork.
add the marscapone last...enough that the mix is wet and sticky but not sloppy like a batter

mix it all together with a fork again

heat a frying pan to medium-hot

add just a little oil to prevent sticking and put 2 or 3 small handfuls of the mix onto the pan  - use your hands to condense and shape them like little hamburger patties

cook until golden and crispy, then flip
once golden place on a tray and into the oven

repeat until all rosti cooked.
leave in oven until cooked through (10mins extra approx)

while the rosti are finishing in the oven make a quick salad to serve with.

Rocket would be nice... but i have on hand a lovely bunch of cos lettuce.
some tomato...i used the rest of the herbs from the rosti, plus some seeds (pumpkin and sunflower) which i toasted lightly. plus a little caramelized onion marmalade & some goats cheese crumbled on top.

i made a quick zingy lemony dressing for the salad.

check out some of Biss' salad recipes here on our blog for some really special salad dressing recipes!

serve with a dollop of marscapone, or with some salsa verde or pesto.