Tuesday, 27 January 2015

Sweet potato rosti pancakes - gluten free friendly brunch

I love a decent brunch and the weekend is the perfect excuse for a lazy one. A few weekends ago I whipped a delicious batch of potato rostis but with the twist of added sweet potato.

this has to be one of my favourite brunches! 
Why a rosti pancake? Well, by accident really. It was meant to be a standard rosti, a regular, circular shape about the size of my palm. However, I quickly discovered that it was easier to make one large pancake style rosti, plus it is easier to stack your goodies on top!

4 simple ingredients

feel free to make smaller rostis 

A sweet potato rosti pancake, topped with saut├ęd spinach and two poached eggs. Delicious AND healthy, full of great stuff. Spinach is an excellent source of vitamin A, C, K, B2 and iron and the fibre rich sweet potato will help with cell and muscle recovery! Not bad for a brunch. I got to admit though, I also topped it off with a few slices of chorizo and a dollop of hollandaise sauce laying around still from Christmas! Naughty but an amazing flavour combination. 

This needs just a few simple every day ingredients: 

370g of sweet potatoes
370g of pototoes 
1/2 large onion 
3 cloves of garlic, crushed 
2 eggs, beaten 
3 -4 tbsps of gluten free flour 
Oil for cooking (coconut if you can) 

this recipe couldn't be simpler! 

Peel and grate the potatoes - if your food processor has a grater setting, then I recommend that you use this as it will cut your grating down from 10 minutes to 1 seconds! Use the finer grater, rather than a thicker one

Peel the onion and grate that too

Transfer this to a large mixing bowl and add the garlic, flour and beaten eggs. Add seasoning to your taste. You may need to add more flour here depending on its consistency, you want it sticky enough to stick together but not so sticky it is wet

In a frying pan, over a medium heat, melt a little oil. Using your fingers, grab a scoop of mixture and shape into a pancake patty shape. Place in the pan and fry for about 4 minutes on each side. You want that golden brown colour that isn't burnt however. 

one rosti pancake! 

addicted to cottage cheese, this was the Boy's choice

Once cooked, using a spatula, lift out the rosti pancake and plate up! Serve with what ever flavour combos you fancy. 

my amazing creation 

The Boy served his with cottage cheese, rather than my chorizo and spinach, which actually worked really well! I'm going to try it with smoked salmon too!]

Feel free to bake them as well but to be honest I preferred them fried. Do it in a little coconut oil though and they'll still be healthy! 

This whole batch comes in about 900 calories (go easy on the oil). I am pretty sure that the Boy had 3/4 of this so less than 250 calories on rostis for me! 

 X x X

No comments:

Post a Comment