Kumera (or sweet potato) is my FAVOURITE vegetable. I don’t discriminate. I could eat it everyday, no lie. Roasted whole, thick chips, as toast, I’ve even seen kumera icecream. Orange, purple, white, red; if it’s apart of the sweet potato group, I’m down with it. Whenever I find a new way to use this delicious veggie, I jump for joy and clap my hands. So when I made this for breakfast the other day, you can be sure that I was very pleased that I can incorporate my fave into another meal of the day.
Rosti are pretty much European hash browns. Usually made with starchy potatoes. Yummy enough, but replace potato with sweet potato and the humble rosti becomes a glorious orange pile of happiness. Add some greens and protein and you’re looking at a well balanced breakfast full of stuff that’s good for you. The lemon chilli dressing gives it some extra pizazz but it could easily be seasoned with ye olde salt and pepper and still taste super yum!
Just a note : these aren’t traditionally made rosti. These are my rosti aka a sweet potato hash brown, so no purists here puhlease!
- 2 medium sized sweet potato (kumera)
- 1/2 cup gluten free flour
- 3 tablespoons aquafaba (or water)
- 2 cups spinach leaves
- 200g tofu, sliced
- Juice of 1 lemon
- 1 fresh red chilli or dried chilli
- 3 tablespoons olive oil
- Salt and pepper to taste
- To make dressing, combine lemon juice, olive oil and chilli to taste. Set aside
- Grate sweet potato thinly
- Combine with flour. Toss until evenly coated
- Add aquafaba. The mixture should be slightly sticky and hold when pressed together
- Divide mixture into four sections. Spoon, one at a time into an oiled pan, flattening out to cook (like a pancake).
- Cook until brown and crisp on each side.
- Melt butter in a small pan. Add spinach sautee for 30-40 seconds. It should not take long for the spinach to wilt.
- Place tofu in a hot pan. Brush with a small amount of the dressing and cook until brown and crisp.
- To serve, place rosti on a plate. Top with spinach and then tofu. Drizzle with dressing and, salt and pepper to taste.