Sweet Potato Rosti with Tomato Cannellini Beans
- 1 egg
- 2 tbsp plain flour
- 550g sweet potatoes, grated
- 1 red onion, grated
- 2 tbsp oil
Tomato Cannellini Beans
- 1 can cannellini beans
- 1 tbsp oil
- 2 garlic cloves
- 2 sprigs sage, chopped
- 1 can reduced salt crushed tomatoes
- Whisk the egg and flour together in a bowl. Squeeze excess moisture out of the sweet potatoes. Stir the potato into the egg mixture, then add the onion.
- Heat oil in a large frying pan over a medium heat. Form the potato into four even sized balls. When the oil starts to heat, add the balls in batches and press down with a spatula to form patties.
- Cook for 4-5 minutes, until brown. Transfer to the oven and cook for 5-7 minutes.
- For beans, drain and rinse the cannellini beans.
- Heat the oil in a medium saucepan, add garlic, sage, tomatoes and beans. Simmer for 10 minutes.
- Serve on top of rosti.
Serves 4