The versatility of a ROSTI is endless. You can substitute sweet potato with either parsnips or ordinary potatoes and use an array of toppings from labneh with harissa to sourcream and preserved lemons.
SERVES 6
2 medium sweet potatoes, partially cooked, peeled and grated
1 egg
2 Tbsp cake flour
1 clove garlic, chopped
2 Tbsp finely chopped fresh rosemary
½ cup labneh cheese
1 Tbsp capers
Lemon-flavoured olive oil
½ cup coriander
Salt and pepper to taste
1. In a bowl, mix together the sweet potato, egg, flour, garlic and rosemary.
2. Press the mixture into small, thin patties and transfer them to a hot pan on a braai grid over medium-hot coals. Cook for 3 - 4 minutes on each side.
3. Once cooked, serve with a dollop of labneh cheese, a couple of capers and a drizzle of lemon-flavoured olive oil.
4. Garnish with fresh coriander and season with salt and cracked black pepper.
