SWEET POTATO ROSTI

SERVES 4 PREP + COOK 25 MINS

• 500g orange sweet potato, peeled, grated coarsely

• 2 medium onions, grated coarsely

• 2 egg whites

• 2/3 cup finely grated parmesan

• 2 tbsp finely chopped fresh flat-leaf parsley

• 2 tbsp finely chopped fresh dill

• 2 garlic cloves, crushed

• 1/3 cup (80ml) olive oil

• mango chutney, lemon cheeks, to serve

1 Combine sweet potato and onion in a medium bowl. Squeeze out excess liquid, then return vegetables to bowl. Stir in egg whites, parmesan, herbs and garlic. Season.

2 Heat half the oil in a large frying pan (or barbecue flat plate) over medium heat. Working in batches, spoon ½ cups of the mixture into the pan to create four individual rosti, spreading with the back of a spoon to flatten. Cook 3 mins each side or until golden, crisp and cooked through. Repeat with remaining oil and rosti mixture to make 8 rosti in total.

3 Serve rosti with chutney and lemon cheeks.