Ingredients
1 large sweet potato, peeled and grated
¼ cup cassava flour
1 egg, whisked
60 grams organic butter, melted
Sea salt and black pepper to taste
2 tablespoons coconut oil
Instructions
- Mix all ingredients (except coconut oil) in a large bowl.
- Add 2 tablespoons of coconut oil to a medium fry pan on medium heat.
- Using two soup spoons, scoop out the rosti mixture and place in the frying pan and flatten a little. Place as many as you want in the frying pan, making sure the edges don’t touch. Cook for 3-5 minutes on each side, until lightly browned.
- Then repeat until you use up all of the mixture. You may need to add more coconut oil in between batches.
