Curried sweet potato rösti with roasted veg salad
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Time to make:
$3.65 per serve
(at time of publication)
Full ingredients list:
2 medium capsicums, chopped
2 medium zucchini, chopped
1 medium red onion, cut into thin wedges
400g can no-added-salt chickpeas, rinsed, drained
100g mixed salad leaves
1 tablespoon Mazzetti balsamic vinegar
600g sweet potato, peeled, grated
1 tablespoon Thai red curry paste
2 eggs, beaten lightly
1/4 cup plain flour
2 tablespoons olive oil
1/3 cup reduced-fat Greek-style yoghurt
1 tablespoon lemon juice, plus lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Place capsicums, zucchini and onion on tray; spray with olive oil. Bake for 20 minutes, or until tender. Transfer to a large bowl. Add chickpeas, salad leaves and vinegar; toss to combine.
Step 2Meanwhile, combine sweet potato, curry paste, eggs and flour in a medium bowl. Heat half of the olive oil in a large non-stick frying pan over medium heat. Divide sweet potato mixture into 8 portions (about 1/3 cup each). Place four portions in pan; 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.
Step 3Mix yoghurt and juice in a small bowl. Serve rösti with salad, yoghurt and lemon wedges.
Add curry paste to taste, as different brands vary in heat.
Make a double batch of rösti and pack leftovers into weekday lunches.
This recipe is part of our Five family dinners for under $100! feature... all it takes is one trip to the supermarket to have everything you need for a week of healthy, no-fuss dinners for four.
About this recipe
First published: May 2017