About this recipe:These Jewish-inspired potato cakes are a little like rosti. Grated sweet potato and onions are pan-fried and served with apple sauce and yoghurt.
1 large sweet potato, peeled and grated
1/2 onion, grated
1/4 teaspoon black pepper
2 teaspoons olive oil or more if needed
1/2 teaspoon salt
250g apple sauce
250g plain fat-free yoghurt
Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 100 C / Gas 1/4. Line a baking tray with kitchen towels.
Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water and drain into a sieve. Pat the grated sweet potato dry with a cloth or kitchen towels, then place into a bowl. Squeeze excess moisture from the grated onion and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
Heat the olive oil in a non-stick frying pan over medium heat until it shimmers. Spoon 1 heaped tablespoon of the mixture per potato cake into the pan. Flatten each potato cake with a fork and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked potato cakes aside on the prepared baking tray in the preheated oven while you finish cooking. Stir the potato mixture before cooking each batch of potato cakes. Serve hot with apple sauce and yoghurt.