Publications
- - 1 large sweet potato, scrubbed
- - pinch of salt
- 5ml - dried thyme
- - freshly ground pepper
- 1 - chilli, chopped
- 1 - egg
- 15ml - cake or coconut flour
- 15ml - olive oil
- - dash of vinegar
- 2-4 - eggs
- - handful of fresh herbs and/or spinach
- - ½ avocado
- - lemon wedges
1 Rostis Grate the sweet potato into a colander and mix in the salt. Set aside for 10 minutes then squeeze to remove any liquid. Spoon the drained sweet potato into a mixing bowl.
2 Add the thyme, pepper, chilli, egg and flour and mix well.
3 Heat the oil in a non-stick pan and spoon heaps of the mixture into the pan. Press to flatten slightly and fry over medium heat until the rostis are golden brown on the bottom. Turn carefully and fry the other side until browned and done.
4 To finish Bring a small pot of water to the boil. Reduce the heat until the water is simmering gently. Pour in the vinegar.
5 Break one of the eggs into a glass and pour carefully into the water. Using a metal spoon, push the egg white closer to the yolk if necessary. Break the other eggs and repeat the process. Poach the eggs for 2-3 minutes or until done to your liking. Remove with a slotted spoon and drain.
6 Arrange a few rostis on two plates and add the herbs and/or spinach. Top with one or two eggs and serve with the avocado and lemon wedges.
