Curried kumara rösti with roasted vege salad
Nutrition Info.(per serve)
- 2 medium capsicums, chopped
- 2 medium courgetteszucchini, summer squashX, chopped
- 1 medium red onion, cut into thin wedges
- spray oil
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
- 3 cups mixed salad leaves
- 1 tablespoon balsamic vinegar
- 600g kumarasweet-potatoX, peeled, grated
- 1 tablespoon Thai red curry paste (see tips)
- 2 eggs, beaten lightly
- 1/4 cup plain flourall purpose flourX
- 2 tablespoons olive oil
- 1/3 cup reduced-fat Greek-style yoghurt
- 1 tablespoon lemon juice, plus lemon wedges, to serve
Total fat 15g
Saturated fat 3g
Dietary fibre 11g
- 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.
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