RECIPE - SWEET POTATO COURGETTE RÖSTI
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
2 table spoons of flower
2 teaspoons of ras al hanout
1 table spoon of chopped chives
pepper and salt
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.