10 Dec Sweet Potato Rösti with Smoked Salmon
This recipe for sweet potato rösti was inspired by Food & Drink magazine. I recently hosted a family brunch using some recipes that I modified from LCBO’s Holiday 2015 edition of Food & Drink. This is one of the 8 recipes that were a hit among my family.
A rösti is a Swiss dish of grated potatoes (sweet potatoes in this case) formed into a small flat cake and fried. This recipe is a variation of the quick and easy skillet suppers in the Food & Drink magazine that uses russet potatoes. I made a few other substitutions to make the recipe “nutritionist approved” and scaled down the size of the rösti to make it easier to flip.
Even though smoked salmon doesn’t normally make it to my list of healthy foods because of the smoking process, I think it’s acceptable in moderation.
If you’d like to get the ebook of my entire Brunch Menu – Simple Healthy Recipes for Entertaining, get it by joining my tribe and signing up for my newsletter. It has 8 recipes including a cocktail or mocktail recipe for special times.
Sweet Potato Rösti
2 organic sweet potatoes, peeled and grated (or 3 cups)
3 Tbsp chickpea flour
2 Tbsp coconut oil, softened
Himalayan salt & pepper to taste
2 c smoked salmon
Cashew sour cream
1 c raw cashews soaked in 1 c filtered water for 1 hour, then drained
1/4 c filtered water for blending
1 lemon, juiced
1 Tbsp apple cider vinegar
pinch of Himalayan salt
1 Tbsp chives, finely chopped
What you do:
- Drain the grated sweet potato of excess water by placing the potatoes in a sieve and pressing down with a paper towel to squeeze out any excess moisture.
- Place drained sweet potatoes in a large mixing bowl, add 1 Tbsp of softened coconut oil, flour and salt & pepper. Toss ingredients until everything is well combined.
- Heat remaining 1 Tbsp of coconut oil in a skillet on medium heat. Press about 1/4 c of mixture down with a spatula in the hot pan until a flat pancake-like shape is formed. This will make one rösti. Repeat this step with remaining batter until 6 röstis are made in total.
- Cook the rösti over medium heat until the underside is golden brown, about 7 minutes. Carefully flip the sweet potato pancake once the first side is cooked and continue to cook the second side until both sides are evenly golden brown.
- While the rösti is cooking, combine all the sour cream ingredients in blender or food processor and process until a creamy texture is achieved. Add more water if necessary.
- Remove the sweet potato rösti from the skillet once it’s done and place on a warm plate to serve.
- Top with sliced smoked salmon, cashew sour cream and chives.
This dish can be a meal on its own if you can a couple or make them bigger.
If you need some ideas what to pair with this dish, get my ebook Brunch Menu – Simple Healthy Recipes for Entertaining HERE.