I love this for breakfast on a very lazy Sunday morning, or as a light lunch, or even as a starter if I’m feeling particularly greedy – though I might slim down the portion size a little for that. If you don’t like smoked salmon the röstis and charred kale are equally delicious with a poached egg or two and a dash of smoky chipotle chilli sauce. Charring the kale does something magical to it, smoothing out the bitterness and adding a caramel crispness. It’s my favourite way to cook it.
Serves 2
Ingredients
1 medium sweet potato
1 free range egg
2 heaped tbsp flour (but use your judgement here, you may need a little more depending on the size of your potato)
A small bunch of kale, shredded
2 heaped tbsp 0% fat Greek Yogurt
1 heaped tsp hot horseradish sauce
4 slices of smoked salmon
Zest of half a lemon (optional)
Olive oil
Salt and pepper
Method
Peel and coarsely grate your sweet potato, add it to a bowl and season well with salt and pepper. Crack in the egg and mix to combine. Sprinkle over the flour and mix again. The mixture should hold together but not be stiff, add a little more flour if necessary.
Pre-heat the oven to 150c/300f. Heat some olive oil in a non-stick frying pan. Divide the sweet potato roughly into four and add to the hot oil, flattening each scoop of the mixture to form four evenly-sized röstis. Fry over a medium heat for four to five minutes or until golden on one side. Carefully flip over and fry for another five minutes or so until golden brown and cooked through. Pop into the oven to keep warm.
Add a little more olive oil to the pan and stir in your kale with some salt and pepper, fry over a medium heat, tossing regularly, allowing the edges to char and brown. Meanwhile stir together the Greek yogurt and horseradish sauce.
Serve two sweet potato röstis per person, top with the charred kale and arrange two slices of smoked salmon on top of that. Finish with a spoonful of the creamy horseradish yogurt and grate over some lemon zest for a little brightness.
The röstis keep well in an air tight container in the fridge for the next day. Just heat through in a frying pan, which helps to crisp up the sides again.
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