Sweet potato and peanut rosti
2 cups sweet potatoes
2 tbsp crunchy peanut butter
2 tbsp soy sauce
2 garlic cloves- crushed
½ tsp ground ginger (or 1 tsp fresh grated)
½ tsp chilli flakes (more or less to taste)
2 tsp freshly grated orange
A handful of fresh coriander or basil, finely chopped
½ cup chickpea (gram) flour (or other gluten free flour)
How to cook…
Peel and halve the potatoes. Plunge into lightly salted boiling water for 5 mins. Drain and cool. Meanwhile mix the peanut butter, soy sauce, garlic, chilli, ginger and zest in a large bowl. Coarsely grate the cooled sweet potato or squash into the mix. Add the fresh herbs and chickpea flour and fold through until well mixed. Season to taste.
The mixture should be sticky but firm enough to handle. Spoon small handfuls of the mix to form patties on a flour dusted parchment lined baking sheet. Lightly glaze with a little oil if desired. Bake at 180C for approx 25 minutes until golden. Flip over after 15 minutes. Lovely served on a bed of mixed salad leaves with orange segments and a sweet chilli drizzle.
Thanks to www.includingcake.com for this delicious recipe.