Sweet potato rosti


I didn't know what to make for dinner, and so I decided to try and make some egg-free sweet potato rosti. They turned out so beautifully, I just had to share them. They are pretty easy and quick to make and went very well with avocado and smoked salmon for a light meal.



Ingredients for 8 rostis, which is enough for 2 people:
2 medium sweet potatoes
1/4 onion
salt and pepper
oil for frying
Optional: 10ml psyllium husks or 1 egg (beaten)

Toppings:
Smoked salmon
Chives
Capers
Avocado
Lemon juice
salt and pepper

Peel the sweet potatoes and grate them. I was lazy and used my food processor for this job, but you could easily use a hand grater.


Then, chop 1/4 of an onion into smallish pieces and mix it in with the sweet potato together with some salt and pepper.

Then, take small handfuls of the sweet potato mixture and squeeze it hard to get some of the excess liquid out. I also added about 10ml of psyllium husks at this point, just to help with the binding. If you eat eggs, then one egg would also be a great option to bind the rosti together.
Note: Both of these are optional. I have tried making the rosti without binding agents and they came out fine. You just need to be a bit careful when frying and flipping them over. 

Heat a little oil of your choice in a frying pan. Take a small handful of rosti mixture and squeeze it hard to form a ball. Place the ball into the hot pan, press it down with a spatula to get it flatter and then fry the rostis for about 5 minutes per side, or until they have cooked through and look a bit crispy.



Arrange them on a plate and top with whatever savoury toppings you fancy. Bacon and avo would be amazing. I made a guacamole mix with avocado, lemon, salt and pepper which I placed on top of the rostis and then popped some smoked salmon on top of that with a few chives and capers.