1 tbsp wholemeal flour (gluten-free flours are fine too)
1 large egg
olive oil, for frying
large handful greens (like half and half kale and spinach)
2 tsp garlic butter
Method
Place the grated sweet potato, spring onion and flour into a bowl and mix well. Crack in the egg and mix everything well again until it forms a batter-like mixture.
Heat a little olive oil in a frying pan until hot, then add the batter to the centre of the pan in a patty shape, making sure the ingredients are pressed down well and tightly compressed.
Fry for 3-4 minutes each side or until golden and crispy, and held together. Meanwhile, melt the garlic butter in a pan, add the greens and sauté until softened, then serve on top of the rösti.
Recipe from The Medicinal Chef: The Power of Three by Dale Pinnock, photography by Martin Poole (Quadrille)
