INGREDIENTS:
4 small beetroot/2 large ones.
1 small sweet potato/half a large one.
1 large egg raw.
2 tbsp all purpose coconut flour.
Pinch of salt.
Ground black pepper.
Oil for frying.
Makes about 4-6 rosti.
Method:
Using a box grater, with the largest holes grate the raw beetroot and sweet potato and then in a sieve, strain them of all excess liquid. You will have to use your hands to really squeeze them. Use place between 2 sheets of kitchen towel to remove the excess liquid.
Put the grated beetroot and sweet potato into a bowl, crack the egg into the bowl and add a pinch of salt and pepper. Mix the ingredients thoroughly.
Sift in the flour and mix again until completely combined.
In a pan, heat the oil over a medium to medium high heat (you will need about half a cm depth of oil in the pan). To check if it’s hot enough, drop a sprinkling of pepper in the pan and it bubbles form around it immediately, the oil is hot enough.
Using your hands, take about ¼ or 1/6 of the mixture and flatten it between your palms taking care not to have them too thick in the middle. Place carefully in the pan and allow to cook until the edges crisp up. This should take a couple of minutes. Then flip the rosti over and allow it to cook on the other side.
Once crispy on both sides, remove from the pan and place on a paper towel to allow any excess oil to drain. Make the rosti in batches and repeat until the batter is finished..
Alternatives/additions:
Top with a poached egg, soured cream or smoked salmon.
Add a sprinkling of chopped chives.
Use as a side dish for a main meal and top with green veg.
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