Curried kumara rösti with roasted vege salad
- 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
- ¼ cup plain flourall purpose flourX
- 2 tablespoons olive oil
- ⅓ cup reduced-fat Greek-style yoghurt
- 1 tablespoon lemon juice, plus lemon wedges, to serve
- 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.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 3g
Dietary fibre 11g
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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