400-500g sweet potato, peeled
1 large or 2 small eggs, lightly beaten
2 tablespoons plain flour (or gluten-free flour)
Sea salt and freshly ground black pepper
20 ml extra virgin olive oil
1. Grate the sweet potatoes; place in a clean cloth and squeeze out the excess liquid; transfer to a large bowl with eggs, flour and salt and pepper. Mix well.
2. Heat half the butter and oil in a large non-stick frying pan over medium–high heat. Place 4 greased egg rings in pan and divide rosti mix between them, pressing down with the back of a spoon. Alternatively, mound 2-3 tablespoons together in pan and repeat four times. Press down with a potato masher. Cook 2–3 minutes, pressing to flatten slightly, or until golden on underside. Add remaining butter and olive oil to pan. Turn rosti (removing rings if necessary) and cook other side for another 2–3 minutes until golden.
3. Place one large rosti, or three smaller ones on each of four serving plates. Top with cheese and chives and serve immediately.
Lyndey’s Note: Sweet potato does not make such crisp rosti as potatoes, so they are not suitable to be made smaller to use as finger food. If you wish to do this, use ½ sweet potato and ½ potato.
Wine match: Sauvignon Blanc Semillon