- Scrub and coarsely grate the sweet potato and place in a bowl with a good pinch of sea salt and black pepper. Crack in the egg, add the flour and 1 tablespoon of the seeds and mix together – don’t be afraid to get your hands in there. It’ll become like a cross between a dough and a batter. Press the mixture out on the base of the bowl, divide it into four, then roll each into a ball.
- Preheat an electric sandwich/waffle maker (see tip below for how to cook in a pan). Once hot, grate a little Cheddar cheese into each compartment, add a ball of the sweet potato mixture on top and use a spatula to carefully press down and spread it out evenly. Grate a little more cheese on top, close the maker and cook the rostis for 8 to10 minutes until golden and crisp. Keep warm in a low oven and repeat with the remaining batter.
- Meanwhile, drizzle 1 tablespoon of extra virgin olive oil into a serving bowl, add 2 teaspoons of red wine vinegar and season with salt and pepper. Use a fork to score down the length of the cucumber, then thinly slice and toss through the dressing. Chop the little gem lettuce an inch from the bottom of the stalk – click off the leaves, then finely slice the stalk, and add to the bowl. Don’t toss through until you’re ready to eat.
- To serve, top each rosti with a dollop of cottage cheese, a pinch of seeds and add a dash of chilli sauce, if using. Toss the leaves in the dressing, scatter over the remaining seeds and tuck in!
Too cook in a pan: At step 2, drizzle 1 tablespoon of olive oil in a frying pan on a medium-low heat. Press the balls into pattie shapes and add to the pan, then cook for 3 to 4 minutes on each side, until golden and crisp. Push the patties to one side, grate the cheese directly into the pan and sit the rostis on top. Cook for another 2 minutes, until the cheese is golden brown.
Top tip: You can batch up the rostis and freeze; then reheat in a hot oven for 15-20 minutes, until cooked through and crisp for a quick midweek meal. TOP TIP: We’ve used gluten-free self-raising flour here, as it makes the batter light and fluffy, but you could use regular flour too.
See more Jamie Oliver recipes