SWEET POTATO WAFFLE ROSTI'S
A delicious and nutritious sweet potato rosti recipe, using a waffle iron. This recipe is so easy and uses on 1 bowl. The result is a crispy, flavorful savory waffle rosti with which you can top with whatever you please.
Ingredients
SWEET POTATO WAFFLE ROSTI
- 1 Medium Sweet Potato/Kumara (330g)(Pink skin golden flesh variety) -Peeled and grated
- 3 tsp Ground Golden Flax Seeds (Left to swell in 3 TBS warm water)
- 1/2 tsp Bicarbonate of Soda
- 5 tsp Ground Almonds
- 1 tsp Sea Salt (I used Marlborough Sea Salt)
- 4 tsp Nutritional Yeast Flakes
- 1 Tbs Cold Pressed Organic Olive Oil
KALE SALAD
- 2 Cups Organic Curly Kale (rinsed)
- 1 Cup Shredded Cabbage (Cleaned and rinsed)
KALE SALAD DRESSING
- 1/2 Lemon (Juiced and seeds removed)
- 1 tsp Organic Tahini
- 1/4 tsp Organic Djion Mustard
- 1/2 Tsp Organic Rice Malt Syrup
- 2 tsp Organic Tamari
Instructions
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SWEET POTATO WAFFLE ROSTI
In a large mixing bowl, add all the sweet potato rosti ingredients, and mix thoroughly.
Preheat the waffle iron and spray generously with a olive oil 'non-sticking' spray
Dividing the mixture in half, firmly spread one half onto the waffle iron, ensuring the whole base is covered.
Using a spoon gently press the mixture into the waffle iron grooves, helping to further bind the ingredients.
Allow to cook until golden and crispy. Top with a topping of your choice and enjoy.
KALE SALAD
In a mixing bowl, mix together the dressing ingredients.
Add the cleaned and rinsed kale and cabbage.
Massage with your hands until all combined and the kale and cabbage have softened.
Add to the crispy crunchy sweet potato waffle rosti's and enjoy!
Recipe Notes
Use Organic wherever possible
Don't make the rosti's too thick as you want them to cook thoroughly in a short amount of time without burning.
As long as the base of the waffle iron is fully covered, you can't go wrong.