From quick healthy snacks to family favourites

Recipes


Recipes

Curried sweet potato röstis with roasted vegetables

Nutritional Info
Calories461kcal
Fat13.1g
Saturates2.8g
Total Sugar16.9g

Curried sweet potato röstis with roasted vegetables 2017-10-25 4 0 20 0 20 Need healthy dinner inspiration? Make these curried sweet potato röstis your go-to veg-packed healthy option. Top with a poached for extra protein, too! 1 red and 1 yellow pepper, 
ch

Need healthy dinner inspiration? Make these curried sweet potato röstis your go-to veg-packed healthy option. Top with a poached for extra protein, too!

Prep time: 20 mins
Cooking time: 20 mins
Total time: 40 mins

Ingredients (Serves 4)

  • 1 red and 1 yellow pepper, 
chopped
  • 2 courgettes, chopped
  • 1 red onion, cut into thin wedges
  • Spray cooking oil
  • 400g can chickpeas in water, drained
  • 100g mixed salad leaves
  • 1tbsp balsamic vinegar
  • 600g sweet potatoes, peeled 
and grated
  • 1tbsp Thai red curry paste
  • 2 eggs, beaten lightly
  • 4tbsp plain flour
  • 2tbsp olive oil
  • 150g reduced-fat Greek-style yogurt
  • Zest and juice ½ lemon, 
plus wedges to serve

Method

  1. Heat the oven to 220°C/fan 200°C/gas 7 and line a large baking tray with non-stick baking paper. Put the peppers, courgettes and onion in the tray and spray with oil, then bake for 20 min or until tender. Transfer the mixture to a large bowl, then add the chickpeas, salad leaves and vinegar and toss to combine.
  2. Meanwhile, combine the grated sweet potatoes, curry paste, eggs 
and flour in a medium bowl, then divide into 8 balls (5–6tbsp each). Heat 1tbsp of the olive oil in a large non-stick frying pan over a medium heat. Put 4 balls in the hot pan and flatten gently with a spatula. Cook for 2–3 min on one side, then gently flip and cook for a further 2–3 min or 
until the röstis are crisp and golden. Repeat with the remaining oil and sweet potato mixture.
  3. Combine the yogurt, lemon zest and juice in a small bowl. Serve the röstis with the salad, topped with the yogurt and a grind of black pepper, with lemon wedges to squeeze over.

Bulk it up: Serve each portion topped with a poached or fried egg for an extra hit of protein.

Ask the expert

Got a question?
Our team of medical experts are ready to help.