CHEESY SWEET POTATO AND CARROT ROSTI

Updated at: Wed, 16 Aug 2023 23:50:38 GMT

Step 1

In batches, take handfuls of the grated sweet potato and carrot,

Step 2

and squeeze out as much moisture as possible. Do this over the

Step 3

sink to catch the liquid as an unexpected amount will come out.

Step 4

You can also use a clean tea towel to squeeze out the liquid. Add

Step 5

the veg to a bowl with the rest of the ingredients (except the oil)

Step 6

and a good grinding of black pepper. Stir well to combine.

Step 7

Heat the oil in a large non-stick frying pan, then add small

Step 8

tablespoonfuls of the mixture. Try to form rough round patties

Step 9

and flatten with the back of the spoon to about 1cm (1/2in) thick.

Step 10

Fry for 2–3 minutes on each side, then set aside on a piece of

Step 11

kitchen paper. Repeat until all the mixture is used up. Cut into

Step 12

strips to serve, with yogurt of your choice*, for dipping.

Step 13

These rostis will keep for 2 days in the fridge, or 3 months in the

Step 14

freezer. Reheat in the microwave or oven until piping hot inside.

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Kid-friendly

Under 30 minutes