May 20, 2011

Winshaw Weekly Experiments (Sweet Potato Röstis)

Another one from my favourite recipe book (Marie Claire Flavours, Donna Hay, Murdoch Books, 2000)...  


My grandfather gave me some lovely fresh sweet potatoes from his veggie garden, so it was an obvious choice as to what to use as the basis of our dinner.  I always like to have a salty, savoury meat or dish with sweet potato, so we decided on some yummy smoked pork chops.  With a bit of garden fresh rocket for bite and green and a dollop of cream cheese for smoothness and cohesion - all-in-all it was a rather delicious combination!!


Sweet Potato Cakes
Serves 4
750 g sweet potato, peeled and grated
2 eggs
2 tablespoons flour
125 ml parmesan, finely grated
cracked black pepper
oil for frying


Combine all the ingredients in a bowl.  Heat 5 mm of oil in a frying pan over medium-high heat.  Add a few spoonfuls of the mixture to the pan and flatten with a spatula or the back of a spoon.  Cook for two minutes on each side or until the cakes are crispy and golden brown.  Place absorbent paper towel in an oven proof dish and place the potato cakes on the paper to keep warm in the oven while you prepare the rest.  So quick, so easy and yum yum yum!!!


My notes:  This is a fairly simple recipe as far as ingredients go.  To jazz it up a bit, you can add some fresh ginger or finely chopped onions.  It is advisable to make more and smaller cakes rather than four large ones as they cook through quicker and more evenly.  It will also plate more elegantly if you place a few smaller cakes on the plate before adding the fresh rocket, dollop of cream cheese and pork chops.

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