- Chop the spring onions with the Hand Blender chopper bowl attachment.
- Grate the sweet potato and courgette into a mixing bowl.
- Add the spring onions into the grated vegetables, along with the cumin, flour and egg.
- Mix together and coat all the ingredients.
- Add salt and pepper and place the bowl in the fridge to chill for 20 minutes. This allows for easier frying.
- Drizzle a tbsp of oil into a frying pan and allow to heat up. Take large spoonful's of the mixture and place into the hot pan.
- Whilst sizzling, gently fry for a few minutes on one side, pressing down to form small moulds.
- Carefully turn the rostis over, gently pressing down and reshaping with your spatula if needed, until golden brown.
- Place on a baking tray and put into the oven for 10 minutes. This finishes them off nicely, alternatively they can be eaten straight from the pan.
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Top tips:
- Add petit pois and grated cheese to the rosti mix for a different flavour
- They make a lovely meal when served with a poached egg and bacon or smoked salmon
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