Name: Vegetable rösti with smoked salmon and sour cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1/2 small kumara (orange sweet potato) (125g), peeled, grated coarsely; 2 shallots (50g), sliced finely; 1 medium silverbeet leaf (swiss chard) (65g), trimmed, shredded; 1 small zucchini (90g), grated coarsely; 1 egg, beaten lightly; 1/3 cup (50g) wholemeal spelt flour; 1 tablespoon olive oil; 120 gram (4 ounces) smoked salmon; 1 1/2 tablespoon light sour cream; 1 tablespoon fresh dill sprigs

Ingredients

1/2 small kumara (orange sweet potato) (125g), peeled, grated coarsely

2 shallots (50g), sliced finely

1 medium silverbeet leaf (swiss chard) (65g), trimmed, shredded

1 small zucchini (90g), grated coarsely

1 egg, beaten lightly

1/3 cup (50g) wholemeal spelt flour

1 tablespoon olive oil

120 gram (4 ounces) smoked salmon

1 1/2 tablespoon light sour cream

1 tablespoon fresh dill sprigs

Method

1.Combine kumara, shallot, silverbeet, zucchini, egg and flour in a large bowl; mix well. Divide mixture into four equal portions.

2.Heat oil in a large non-stick frying pan over medium heat, place kumara mixture into pan; press each portion down with spatula to flatten. Cook four minutes each side or until rösti are golden and cooked through.

3.Serve rösti topped with smoked salmon, sour cream and dill.

low GI Cooked rösti can be stored in the refrigerator overnight and reheated in a sandwich press.
Note

Woman's Weekly Food

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Ingredients

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