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.
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.