About this recipe:These crispy potato rosti cakes are made with grated sweet potato. The curry powder and cumin give them a bit of a flavour lift. Delicious with for a quick supper or for weekend breakfast/brunch.
Makes: 15 rosti
450g sweet potatoes, peeled and grated
60g plain flour
1 teaspoon baking powder
1 teaspoon caster sugar
1 teaspoon brown sugar
1 teaspoon curry powder
1 teaspoon ground cumin
2 eggs, beaten
About 100ml vegetable oil for frying, or as needed
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Method Prep:15min › Cook:15min › Ready in:30min
Place the grated sweet potatoes in a sieve or colander for about 10 minutes to dry them out.
In a large bowl, stir together the flour, baking powder, sugars, curry powder and cumin. Make a well in the centre, and pour in eggs and milk. Stir until all of the dry ingredients are well mixed. Stir in grated sweet potatoes.
Heat oil in a large pan over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other potato rosti are frying.