Sweet potato and beetroot rosti with jalapeno dressing

Author: Tamika O'Neill

Photographer: John Paul Urizar

These vibrant vegie-packed fritters are calcium rich and filled with fibre!

Time to make:

Ingredients

More weights & measures

½ cup wholemeal flour
2 tablespoons fresh chives, roughly chopped
2 eggs
300g sweet potato/ kumarasweet-potatoX, grated
90g beetrootbeetsX, grated
1 tablespoon olive oil
1 watermelon radish, thinly sliced, to serve
mixed fresh herbs ( coriandercilantroX, dill, parsley, chives), to serve

Jalapeno dressing
½ avocado
1 jalapeno, diced
½ cup reduced-fat Greek-style yoghurt
¼ cup lime juice
1 teaspoon lime zest
¹⁄³ cup mixed fresh herbs ( coriandercilantroX, dill, parsley, chives)

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Instructions

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1 Place flour and chives in a mixing bowl, making a well in centre. Add eggs, whisking to combine. Season with freshly ground black pepper. Add sweet potato and beetroot, folding to combine.

2 Heat oil in a large frying pan over medium heat. Spoon ¼ cup amounts of batter into pan and cook rosti for 3 minutes each side, or until golden.

3 Meanwhile, to make jalapeno dressing, place all ingredients in a food processor and process until smooth. Add water until desired consistency.

4 Divide fritters between two plates. Drizzle over jalapeno dressing and serve topped with radish and fresh herbs.

HFG tip

It’s best to fry rosti at a medium heat so that the interior potato mixture has a chance to cook while the exterior turns golden.

Nutrition Info (per serve)

Calories 499 cal

Kilojoules 2087 kJ

Protein 18.4 g

Total fat 20.3 g

Saturated fat 4 g

Carbohydrates 52.2 g

Sugar 19 g

Dietary fibre 14.7 g

Sodium 193 mg

Calcium 250 mg

Iron 4 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.