Full of flavour, these little cakes are an original slant on the classic rösti and make a delicious festive canapé. Make in advance then assemble just in time to enjoy at your New Year’s Eve party…
Sweet potato and ginger rösti with coriander pesto recipe
For the rösti
400g (14oz) orange sweet potato, peeled
3 spring onions, trimmed and finely chopped
1 tbsp plain flour
1 tbsp grated fresh ginger
10g (1⁄4oz) fresh coriander, finely chopped
salt and freshly ground black pepper
3 tbsp sunflower oil to fry
For the pesto
15g (1⁄2oz) fresh coriander
1 spring onion, trimmed
20g (3⁄4oz) dry roast peanuts
1 tsp sesame oil
1–2 tbsp olive oil
1 green chilli, seeded
120ml (4fl oz) crème fraîche
Large non-stick frying pan
1 Place the whole, peeled sweet potato in a small pan of cold salted water, bring to a boil, and boil for 5 minutes. Drain, cool, and coarsely grate the potato onto a plate. In a large bowl, mix together all the rösti ingredients except the oil.
2 Heat a large frying pan with a little oil. Shape 1 rösti into a small patty and fry in the oil for 1–2 minutes on each side just to check the seasoning. (This way you can see if more salt and pepper is needed.)
3 Now fry röstis in 2 batches, using a teaspoon and your fingers to help place the little mounds of sweet potato in the pan. Flatten as they cook. Make sure there is always a small amount of oil in the frying pan. Keep the heat medium-low so röstis do not burn. Allow to cool before topping.
4 For the pesto, place all the ingredients into a food processor or chop finely by hand to combine well. For the garnish, place 1 small tsp of crème fraîche and some pesto on top of each rösti.
Get ahead The rösti and pesto can be made the day before.
Variation Try topping with crème fraîche, a roll of smoked salmon, lime juice and freshly ground black pepper.
Canapés, by Victoria Blashford-Snell and Eric Treuille, published by DK.
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