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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I think this was in an old issue of SFI - Super Food Ideas, I thought it sounded a bit different from your everyday rosti as it uses sweet potato, salad cream & mustard, a great side dish to serve with steak or fish. Ingredients:
3 cups potatoes, peeled & finely grated |
2 1/2 cups sweet potatoes, peeled & finely grated |
2 tablespoons plain flour |
1 tablespoon coarse grain mustard |
1/2 cup fresh herb, finely chopped (basil, chives etc) |
1 cup mozzarella cheese, shredded |
1/2 cup salad cream |
salt & pepper |
oil (for frying) |
Directions:
1. Squeeze as much moisture as you can from grated potatoes. Place both into a large bowl.
2. Add remaining ingredients & stir well to combine.
3. Heat oil in a large pan & cook 1/4 cup batches of the mixture until golden on both sides.
4. Drain on absorbent paper.
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