Sweet Potato Rosti
A delicious sweet potato rosti recipes that’s a great appetizer or snack. 5 Ingredients. 30 Minutes. Paleo. Whole 30. Gluten-Free.
- 1 sweet potato (2 cups shredded sweet potato)
- 3 oz smoked salmon (85g)
- to taste balsamic glaze
- for cooking oil (own preference)
- to taste salt and pepper
Rinse the shredded potato well until the water runs mostly clear, then drain. Take handfuls of the shredded potato and squeeze to ensure all the water is out.
Now, form flat 2"/5cm round rostis (disks) and cook immediately on a medium hot pan in a thin layer of oil. Approximately 2 minutes per side. Transfer to a paper towel when done.
Immediately sprinkle the rostis lightly with salt and pepper.
Once all the rostis are cooked and cooled. Top with a thin ribbon of smoked salmon and drizzle with balsamic glaze.
Tips and Tricks:
1. Use ENOUGH oil, and wait for the edges to start browning before flipping the rostis.
2. Use a firm spatula to gently flip the rostis.
Calories: 70kcal | Carbohydrates: 9g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 246mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6172IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg