Curried kumara rösti with roasted vege salad

Veggies, veggies, and more veggies! High in fibre and flavoured with spicy Thai red curry, these rösti can also be made gluten-free.

Serves: 4

Time to make: 30 mins

Ingredients

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Preheat oven to 200°C. Line a large baking tray with baking paper. Place capsicums, courgettes and onion on tray and spray with oil. Bake for 20 minutes, or until tender. Transfer to a large bowl. Add chickpeas, salad leaves and vinegar and toss to combine.
Meanwhile, in a medium bowl, combine kumara, curry paste, eggs and flour. In a large non-stick frying pan, heat half of the olive oil over medium. Divide sweet potato mixture into 8 portions (about 1/3 cup each). Place four portions in pan and flatten gently. Cook for 2-3 minutes. Gently flip and cook for a further 2-3 minutes, or until rösti are crisp and golden. Repeat with remaining oil and sweet potato mixture.
In a small bowl, mix yoghurt and juice. Serve rösti with salad, yoghurt and lemon wedges.

Make it gluten free: Use gluten-free flour. Check curry paste and Greek-style yoghurt are gluten free.

Add curry paste to taste, as different brands vary in heat.

Calories 481 cal

Kilojoules 2010 kJ

Protein 16 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 25 g

Dietary fibre 11 g

Sodium 220 mg

Calcium 170 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.