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.
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.