Sweet Potato Rosti

These Sweet Potato Rostis are a terrific accompaniment to your weekend brunch. Wholesome and filling, you might find them satisfying enough to have without the bacon…

Serves: Two
Time: 20 minutes


  • 4 tablespoons olive oil
  • 1 sweet potato, peeled and grated
  • 1 red chilli, deseeded and finely chopped (if you like less chilli, use 1/2 chilli)
  • 1 tablespoon sesame seeds
  • 4 tablespoons buckwheat flour
  • salt and pepper

In a large, non-stick frying pan, heat two tablespoons of the oil over a high heat.

Meanwhile, place the remaining ingredients in a bowl and mix them thoroughly.

Spoon the sweet potato mixture into the hot oil, in four even patties, making sure they’re not touching each other. Cook over a high heat for about two minutes, gently pressing the mixture down every now and again so that they compress into well-shaped rostis.

Cover the pan and reduce the heat to as low as it will go. Let the steam cook the patties through for about seven minutes. When you take the lid off, the underside of the rostis should be crispy and the patties will have reduced in size.

Gently turn the rostis over with a spatula, then turn the heat up to high again and cook for three minutes until the second side is browned nicely. Take off the heat and serve.

sThis recipe is extracted from Deliciously Ella with Friends by Ella Mills, published by Hachette Australia on 31 January 2017 RRP $29.99.

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