Vegetable rosti with smoked salmon and sour cream
- 30 mins
- Energy 1466kj
- Protein 21.8g
- Carbohydrate 27g
- Total fats 15.6g
- Saturated fats 4.6g
- Dietary fibre 5g
- Sodium 430mg
½ small kumara (orange sweet potato, 125g) peeled and coarsely grated
2 shallots (50g), sliced finely
1 medium silver beet leaf (swiss chard) 65g, trimmed, shredded
1 small zucchini (90g), coarsely grated
1 egg, beaten
1/3 cup wholemeal spelt flour
1 tablespoon olive oil
120g (4 ounces) smoked salmon
1½ tablespoon light sour cream
1 tablespoon fresh dill sprigs
- Combine kumara, shallot, silver beet, zucchini, egg and flour in a large bowl, mix well. Divide mixture into four equal portions.
- Heat oil in a large non-stick frying pan over medium heat, place kumara mixture into pan, press each portion down with a spatula to flatten. Cook four minutes each side or until rosti are golden and cooked through.
- Serve rosti topped with smoked salmon, sour cream and dill.