The rosti potato dish originates from Switzerland where half cooked potatoes are grated and cooked in butter in a oven-proof frying pan. It’s a wonderful thing to eat after a day’s skiing or walking in the mountains.
As an experiment I thought I’d try the dish using sweet potato and onion.
The first attempt didn’t hold together because of the lack of starch in the sweet potato and also ended up being a little greasy.
I added an egg yolk and some rice flour to a second batch but the taste of the egg was too strong. The texture was better but not crispy enough.
Not one to give up, I tried another approach and got the result I wanted which is this week’s recipe.
300g raw grated sweet potato
1 small onion sliced
2 egg whites
Tablespoon gluten-free flour
Sea salt and pepper
1. Mix the egg whites and gluten-free flour together.
2. Squeeze the grated potato to remove excess liquid.
3. Add the grated sweet potato and onion to the egg white mixture.
4. Season and mix together.
5. Mould the potato mix into 4 rounds.
6. Fry in a little oil on a medium heat until browned on both sides and transfer to a pre-heated oven 200c gas 5 for 8 minutes before serving.