Sweet Potato Rosti
(photo courtesy of Aly Shoom)
This simple summer salad was inspired by a recipe I saw in a magazine. I made a big bowl of my massaged kale, and then topped it with some cooked black beans and edamame tossed in sea salt & chili powder. Then I baked up some rostis to top the dish, sort of like healthy, vitamin A filled croutons!
What you need:
2 c raw sweet potato, grated
1/2 c green onion, diced
3 tbsp coconut flour
1 tsp garlic powder
1/4 tsp. fried red chilli flakes
a handful of fresh cilantro chopped
Sea salt, to taste
Coconut oil, just to grease the pan. I used a coconut oil spray.
How you do:
Preheat your oven to 350 degreed F. Place a piece of parchment on a baking sheet. Grease the paper with your oil
Squeeze the grated raw sweet potato to remove most of the liquid.
Using your hands, mix all the ingredients together in a bowl until combined.
Shape 1/4 cup of the sweet potato mix into patties. Place onto parchment lined tray, and press flat slightly. Spray/brush the top of the patty with a bit more oil.
Bake for 30-40 mins (this will vary depending on how thick your patties are!) until the edges are golden and the taters are cooked through.