RECIPE: Sweet Potato Rosti
Celebrating Menopause Awareness Month, we're highlighting the importance of a nutrient-rich diet for helping to ease symptoms throughout the menopausal journey.
This recipe combines a few of our favourite skin-loving and hormone-nurturing ingredients ~ sweet potato, avocado & greens. Plus, it's a super easy make-a-batch style recipe for busy times!
Below recipe makes 2 rostis, simply double or triple the recipe to make ahead.
INGREDIENTS
Potato Rosti:
- 80g sweet potato, washed
- 1 tablespoon ground flax seed or psyllium husks* (see note)
- 1 spring onion, finely chopped
- 1 teaspoon cumin seeds or 1 tsp dukkah
- Pinch of sea salt and black pepper
- 1 tablespoon extra virgin olive oil for cooking
Have with:
- 1 large handful green leaves such as chopped kale/chard/silverbeet
- Flesh from 1⁄4 large ripe avocado, sliced
- 40g humus
METHOD
- Coarsely grate the sweet potato, no need to peel.
- Mix all the potato rosti ingredients together except for the oil.
- Warm a fry pan on medium heat and put the oil into the pan.
- Form two rough clumps with the potato mixture and drop into the pan, flattening out slightly.
- Once the rosties have cooked on one side (about 2 minutes), carefully turn them over to cook/crisp up on the other side (about 1 minute more). Watch out that the potato doesn’t catch and burn on the bottom, keep the heat at medium, rather than high.
- Pop the rosti onto a serving plate and add the homus, plus add the green leaves to wilt.
- Then tip out onto your rosti.
- Top with avocado and a pinch of salt and pepper.
*Use 1 tablespoon of ground flax seeds/linseeds or 1 tablespoon psyllium husks to bind the potato together before cooking. Mix the rosti ingredients well, ‘mashing’ the flax or psyllium into the grated sweet potato, then leave to set for 10 minutes before cooking. For a non-vegan version, you can use a small egg instead.
Recipe by the incredible Emma Ellice Flint, a qualified nutritionist, nutritional therapist and experienced chef.
