-Under 150 Calories
This a fantastic full on flavoured, yet really quick to prepare dish, this rosti option has the great flavour on it’s own – but great with any added flavours such as rosemary and walnuts – have a try with what you like, rosti is a great base to try lots of different flavours with.
Ingredients: Serves two
- 350g sweet potatoes
- 1 medium egg
- 1 tablespoon wholemeal flour
- Pinch of ground sea salt
- Pinch of freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon chopped fresh rosemary, about a small handful from the bunch
- 20g walnuts, chopped
- 1 teaspoon paprika
Peel and coarsely grate the sweet potatoes, make sure you get out as much liquid as possible, giving them a firm squeeze in some kitchen towel, wrapped in a tea towel usually does the trick.
Whisk the egg and mix the grated potato and salt and pepper, next add the rosemary and walnuts, if using and fold in the flour. Make the rosti in to handful sized cakes, about 1cm thick.
In a lightly oiled frying pan or griddle cook a tablespoon full of the rosti mixture for about 4-5 minutes on either side or until golden brown, to make sure they are thoroughly cooked push them down in the middle on the second turn, the rosti are at their best when just cooked.
In a lightly oiled frying pan gently heat the paprika and toss and gently cook the tofu for about 3-4 minutes, until it is just browned.
Serve the tofu on top of the rosti with a selection of fresh vegetables