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Röstis de patate douce au cumin dorés et croustillants, servis avec une sauce au yaourt à la ciboulette
Team Curcuma

Sweet potato rösti with cumin

Grated sweet potato patties, crispy outside and tender inside, fragrant with cumin and served with a lemony yoghurt sauce. Ready in 35 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings : 4 portions (8 rösti)
Course : Main Course, Starter
Cuisine : Swiss
Calories : 315
Ingredients Préparation Notes

Ingredients
  

Rösti
  • 500 g sweet potato (1 large)
  • 1 small onion or 2 spring onions
  • 2 eggs
  • 3 tbsp plain flour or cornflour for a gluten-free version
  • 1 tsp cumin seeds or 1/2 tsp ground cumin
  • 1 pinch ground turmeric optional
  • 1/2 tsp salt
  • pepper
  • 3 tbsp olive oil for frying
Yoghurt sauce
  • 150 g Greek yoghurt
  • 1/2 lemon (juice)
  • 1 tbsp chopped chives
  • 1 pinch salt

Préparation
 

  1. Peel the sweet potato and grate it on the coarse side of the grater. Add the salt, mix and leave for 5 minutes.
  2. Put the grated sweet potato in a clean tea towel and twist it firmly over the sink to squeeze out as much water as possible.
  3. Toast the cumin seeds in the dry frying pan for 1 minute. Finely chop the onion.
  4. In a large bowl, mix the sweet potato, onion, eggs, flour, cumin, turmeric and pepper.
  5. Heat the oil over a medium heat. Add mounds of the mixture, flatten them into patties about 1 cm thick and cook for 4 minutes on each side, without touching them, until nicely golden. Drain on kitchen paper.
  6. While they cook, mix the yoghurt, lemon juice, chives and salt. Serve the rösti piping hot with the sauce.

Notes

Squeezing out the water is the secret of crispy rösti. Vegan version: replace each egg with 1 tbsp ground flaxseed and 3 tbsp water. They keep for 2 days in the fridge; reheat them in a frying pan or in the oven.