Sweet potato rosti with charred corn salsa
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2 serves
  • 1 cup grated sweet potato
  • 1 zucchini, grated
  • ½ red onion very thinly sliced
  • ¼ cup buckwheat flour
  • 1 tbsp olive oil
  • extra olive oil for frying
  • Salsa:
  • 1 cob corn, de husked
  • ½ red capsicum, finely chopped
  • handful coriander, chopped
  • large handful cherry tomatoes, quartered
  • lemon or lime juice
  1. For the rosti combine all ingredients in a bowl mixing well and adding salt and pepper to taste.
  2. Heat a large non-stick fry pan on med-high heat. Add a good glug of olive oil so the rosti don't stick. Place ¼ cup amounts of rosti mix in the pan, flattening with the back of a spoon to become flat. Fry until golden on one side then flip, cooking the other side. Repeat until all mix is used up.
  3. For the salsa: rub a little oil over your corn then place in a griddle pan or a BBQ and grill until lightly charred, turning occasionally. using a sharp knife, remove the corn kernels from the cobb then combine in a small bowl with remaining ingredients, adding pepper to taste.
  4. Serve with rosti.
Recipe by nourish the day at http://nourishtheday.com/a-week-of-veggie-breakfasts/