Noodle & sweet potato rosti

Noodle & sweet potato rosti

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

A new take on the classic rösti. Traditionally, these are made with white potatoes, but substituting sweet potatoes makes them feel lighter. Finish with some sweet chilli sauce for an extra kick.

Ingredients

Quantity Ingredient
100g egg noodles, cooked according to the packet instructions and cooled
2 tablespoons olive oil
2 sweet potatoes, scrubbed and coarsely grated
salt
freshly ground black pepper
handful rocket
50g crumbled goat’s cheese
sweet chilli sauce, to serve

Method

  1. Heat 1 tablespoon oil over a medium to low heat in a 25 cm frying pan. Place the grated sweet potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a bowl, mix the sweet potatoes with the noodles.
  2. Add the sweet potatoes and noodles to the hot pan, pressing down on them with a spatula to form a flat surface. Cook for 12–15 minutes until the bottom of the cake is golden and crisp. Place a plate that is small enough to fit into the pan over the top of the potato rösti and invert the rösti onto the plate. Add the remaining oil to the hot pan and slide the rösti back in.
  3. Continue to cook for 10–12 minutes until the rösti are golden on the other side. Reduce the heat to low and cook for another 2 minutes to crisp up the rösti. Season generously with salt and pepper, top with the rocket and goat’s cheese, cut into wedges and serve. Add some sweet chilli sauce for an extra kick.
Tags:
Asian
student
noodles
bowl food
easy
quick
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