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.
Servings: 3
Calories: 70kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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