Sweet potato and goat's cheese rostis
1 large, finely chopped
2 clove(s), crushed
Orange sweet potato (kumara)
1 kg, peeled, coarsely grated
Soft goat's cheese
200 g, hard variety, crumbled
¼ cup(s), chopped
¼ cup(s), (40g)
2 medium, lightly beaten
4 x 3 second spray(s)
- Preheat oven to 220°C. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion and garlic, stirring, for 4-5 minutes, until softened. Transfer to a large bowl. Cool.
- Enclose sweet potato in a clean tea towel and press firmly to squeeze out any excess liquid. Add sweet potato, goat’s cheese, coriander, flour and eggs to the bowl with onion. Season with salt and pepper and mix well.
- Line 3 baking trays with baking paper and lightly spray paper with oil. Using your hands, press ⅓-cup mixture into a ball. Place on a prepared tray and gently press into a 9cm round. Repeat with remaining mixtur
- Lightly spray röstis with oil. Bake for 20-25 minutes, until golden brown around edges. Stand on trays for 10 minutes, then carefully loosen and remove with a spatula. Serve.