Ingredients
Sweet Potato Rosti
4 medium sweet potatoes (peeled) approx. 520g
3 eggs
¾ cup rice flour
1 tsp cumin seeds
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground turmeric
1/3 cup sauerkraut (I used the hurly burley one HERE, and some liquid can be included) – can replace with kimchi if desired.
Salt and cracked pepper to taste
½ cup of ground linseed (flaxseed)
Coconut Oil to cook
To assemble
Broccoli Sprouts or your favourite sprout – I use this one HERE
Poached Eggs (1-2 per person)
Kimchi – I use this one HERE
Smoked salmon (opt.)
Roasted Beetroot
Balsamic Vinegar
Sesame Seeds or Hemp Seeds (opt.)
Lettuce or mixed salad leaves
Makes approx. 12 rostis depending on the size.
Can be made in advance and stored in the fridge for 3 days (once cooled), or frozen for a future meal!
Method
Rosti
Grate the sweet potatoes into a large mixing bowl.
Crack in the three eggs and mix together well with a fork.
Add in the flour, spices, sauerkraut, salt and pepper and mix together well with a spoon or massage together with fingertips.
Finally add in the ground linseed, start with ¼ cup to begin with and mix well, then add in the extra ¼ cup or as much of it as you need to make a sticky batter mixture.
To cook
Heat a large frying pan over medium heat and add in 1 Tbsp coconut oil.
Roll your mixture into balls, and flatten with your palms or fingers and place into your heated pan. Move a little on the base to ensure it doesn’t stick initially.
Cook for 3-5 minutes until lightly brown and top is sealed through, gently flip over and cook a further 3-4 minutes until cooked through.
Remove and place on a plate. Repeat the steps above to cook the remaining mixture.
Poach your eggs and assemble the below.
To assemble
I have used a fancy lettuce from Abel and Cole veg boxes. Place three leaves or a handful of mixed salad leaves on a plate.
Layer three of your rosti and in between the layers, sprinkle your sprouts and smoked salmon.
On the top, place a spoon of kimchi and top with your poached eggs. Sprinkle over your sesame seeds if using.
Add a few pieces of roasted beetroot on the salad leaves and drizzle with a little balsamic vinegar (if using)
Enjoy!
