Sweet Potato & Bran Rosti with Snoek Paté

Sweet Potato & Bran Rosti with Snoek Paté

*This recipe was developed for Sasko Flour, who approached me to find ways to use their products creatively. I agreed to this project as Sasko Flour products have been used in our house and my mother’s for so very many years. I’m pretty sure if you live in South Africa, you have a packet of cake flour or self raising flour from them too *

In this recipe I used the Sasko Flour Quick Treats Bran Muffin Mix in combination with grated sweet potatoes to make a rosti. I think this combination would also work well using peeled, mashed sweet potato with the mix to make a fat flap jack, also to be served with smooth, salty snoek or smoked snoek paté or even a thick dollop of creme fraiche. I served this with lemon zest which always adds such lovely lift to dishes sweet and savoury.

There are several methods to make rosti – pre-cooking works well in my kitchen. I know of some cooks who swear by frying a thin layer of raw potato combined with nothing more than salt and egg, and even those who make rosti with just seasoned potato.

Hope you enjoy this recipe!

Ingredients

2 cups (500 ml) grated sweet potato (washed, dried, skin on)

50 ml Sasko Quick Treats, Bran Muffin Mix

1/4 t fine salt

ground white pepper, to taste

1 large free range egg

2 T olive oil + 1 T butter —-plus extra

To serve: one tub snoek paté or creme fraiche with lemon zest.

Omit the snoek pate for a vegetarian option

Method

Leave grated sweet potato in colander over a bowl to drain for 30 minutes. Press any water out.

Pre-heat oven on middle rack to 160˚C. Spray and cook a large baking tray and spread sweet potato over.

Bake for 15 min on fan-assist setting. Remove and allow to cool in a place where the steam can evaporate.

Add cooled grated sweet potato, Quick Treats Bran mix, salt, egg and pepper to a bowl and mix with a fork to combine.

Heat a teflon coated pan. Add olive oil and butter.

On medium-high heat, spoon mixture in flat disks, pressing with a spatula.

Allow to brown and turn, cooking other side.

Add more oil and butter to pan if needed.

Serve warm with snoek pate and lemon zest, if preferred.


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5 Comments

  1. Móna Wise May 25, 2012 at 6:43 am - Reply

    Yum! I have a few baked sweet potatoes leftover from a BBQ last night. I think I will make this for lunch! Hope you are well Ishay xx

    • Ishay May 25, 2012 at 12:05 pm - Reply

      Hi Mona. All good this side. Feel terribly close to you here in Europe, just wish we could meet soon. Have a lovely weekend- love sweet potato.

  2. Sara May 29, 2012 at 3:41 pm - Reply

    Hi – Thanks for recommending using a Teflon® non-stick pan while making your Sweet Potato & Bran Rosti with Snoek Paté. I represent DuPont and it’s always a pleasure to see people recommending our products in their recipes.

    If you are interested in some other recipes to look at for your blog, visit http://www.scribd.com/TeflonBrand! Thanks. Cheers, Sara

  3. Jess August 16, 2012 at 6:48 pm - Reply

    Hi there, really love your blog. Found one of your delicious veggie recipes on the Food24 website a few days ago.
    just wondering why this is filed under vegetarian if it contains fish?
    x
    http://www.capetownveggies.wordpress.com

    • Ishay August 26, 2012 at 10:17 pm - Reply

      Hi Jess. Possibly just erroneously categorized. Thanks for visiting!

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