• Marjolein


These sweet potato rösti (or fritters) are perfect as a side dish but can also be served cold for lunch. With three different kind of veggies it's not only super tasty but also good for you.


  • 3 sweet potatoes

  • 1 zucchini/ courgette

  • 1 union

  • 2 table spoons of flower

  • 1 egg

  • 2 teaspoons of ras al hanout

  • 1 table spoon of chopped chives

  • pepper and salt

  • olive oil

How to

  • Grate the courgette and salt it a little bit. Leave it in a sieve

  • Grate the sweet potatoes.

  • Slice the union

  • Drain the courgette, put it in kitchen paper and squeeze out excess moisture.

  • Mix the courgette, sweet potatoes and union with 2 table spoons of flower and 1 egg. If the mixture is still very wet you can add some flower.

  • Add the seasoning by adding pepper, salt, ras al hanout and chopped chives.

  • Prepare a big plate with kitchen paper and another plate to cover it so the rösti keeps warm.

  • Put olive oil in a non stick frying pan until it is a 1 cm high and put it on medium high heat.

  • When the oil is warm enough (you can test it by putting a bit of the mixture in), take a big table spoon (or an ice scoop) of the sweet potato mixture, put it in the frying pan and press a bit.

  • Bake for approximately 4 minutes until brown and turn to bake the other side.

  • You can also keep them warm in the oven at 140 C.

#Sweetpotato #courgette #zucchini #rosti #fritters #sidedish #Lunch

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