Spiced Sweet Potato Rosti
These simple tasty pan fried potato cakes are quick, simple, batch cook and freezer friendly. They make a great healthy side or main portion to lunch or dinner for your little one and the rest of the family.
Ingredients
- 1 large sweet potato
- 1 egg
- 1/2 tbs plain flour or oat flour
- 2 tsp ground cumin
- 2 tsp ground paprika
Instructions
- Finely grate sweet potato. Drain excess juice by squeezing in hands over a bowl or a sink (note: this step is essential to ensure that the rosti sticks together nicely as it cooks).
- Add paprika and cumin and mix through thoroughly.
- Add egg and flour and mix through thoroughly with a wooden spoon. Note: applesauce is a good substitute for egg if your little one has allergies. The flour can also be substituted with a gluten free flour option.
- Heat a non-stick skillet over the stove until hot and then reduce heat to a medium level. Spoon rostis onto the pan and press down with the back of a fork or spoon. Flip each rosti once it is golden on the underneath (roughly 2-3 mins each side).
- Each Rosti should be quite thin - about 1cm thick. This can be adjusted according to age appropriateness.
- Serve alongside a protein and extra veg.
