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Jamie says: "Sweet potatoes are one of those ingredients that we tend to rely on for the same old recipes, but they’re so versatile! One of my favourite things to do is to turn them into a crisp, crunchy rosti – kinda like a riff on a potato waffle. Not only do they taste delicious; sweet potatoes are one of your 5-a-day, unlike regular potatoes. They’re a great source of vitamin C (for maintaining immune function), and high in vitamin E (which contributes to the protection of cells from oxidative stress). So here’s your new favourite summer dish that’s quick, easy, healthy and fun, and I reckon will get all the family around the table in no time" See method
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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.
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