Sweet potato rosti – little fried ones
2 large sweet potatoes, peeled and grated
1 large carrot, peeled and grated
1 Tablespoon parsley, finely chopped
1 Tablespoon chives, finely chopped
2 garlic minced cloves
2–3 tablespoons ghee or sunflower oil (if you want that flavour - use sesame oil)
kimchi, to serve (optional)
Serves 4-6 as a snack
If you have a lovely powerful food processor you could pop everything except the ghee in there for a quick blitz; being very careful not to make mush.
Mix the sweet potato and carrot together, squeeze the moisture from them and return to a large mixing bowl. Add the herbs and mix. Beat the eggs and add them along with the garlic and season with salt and pepper. If you’d like them more tightly bound, you can add some tapioca flour or even some labneh or cream cheese to help hold them.
Heat the ghee or sunflower oil in a pan and drop spoonfuls of the mixture in to the size you’d like. Fry until golden on both sides and cooked through. Repeat with the remaining potato mixture until it’s all used up. Pop into the oven while you finish them all and to heat them a bit in the middle if need be.
Note: These fritters pair fabulously with kimchi and a dollop of tahini or hummus, but also with yoghurt mixed with chives, labneh and lime pickle too for example.