Ingredients
- 2 medium (240 grams) sweet potatoes (peeled and coarsely grated)
- 2 large eggs, lightly beaten
- 1/2 cup coriander, chopped
- 2 teaspoon garlic powder
- 2 tomatoes (vine-ripened tomatoes, de-seeded and diced)
- 1 red onion (small onion, finely diced)
- 1 whole lime (juice of 1 lime)
- 1 chilli pepper (fresh long green chilli, de-seeded and diced, optional)
- 2 cups salad greens (loosely packed mixed leaves with rocket)
- 4 large eggs (poached)
How to Make
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Step 1: Preheat oven to 200C (180C fan forced).
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Step 2: Line two baking trays with baking paper.
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Step 3: Combine sweet potato, eggs, 1/3 cup of the coriander, garlic powder and 1 teaspoon pepper in a bowl and mix well to combine.
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Step 4: Divide the potato mixture into 8 portions and place into mounds on prepared trays, spreading out the mounds into patties about 10 to 12cm wide and then spray lightly with olive oil spray and bake in the oven for 25 minutes, or until golden and tender, carefully turning halfway through the cooking time.
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Step 5: Meanwhile, combine tomatoes, red onion, lime juice, chilli (if using) and remaining coriander in a bowl and season to taste with pepper and then chill until required.
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Step 6: To assemble, place 2 potato rosti on to each serving plate and top each with some rocket salad mix leaves and then divide tomato salsa between them and top each with a poached egg.
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Step 7: Garnish with dried chilli flakes, balsamic vinegar and extra salad leaves, if desired.
We hope you enjoy this recipe!
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