Sweet Potato, Parsnip & Cheese Rosti
Serves4
�?12ozs/340g sweet potatoes
�?8ozs/227g parsnips
�?1 onion
�?1 garlic clove
�?1 tbsp freshly chopped sage
�?1 egg
�?salt & freshly ground black pepper
�?6ozs/170g reduced fat cheddar cheese
�?Fry Light
1. Grate the sweet potatoes and parsnips, squeeze out any excess liquid and place in a bowl. Slice the onion and crush the garlic and add to the bowl with the sage. Beat the egg, season well and stir into the potato mixture.
2. Grate the cheese. Heat some Fry Light in a frying pan, spread half the vegetable mixture over the base of the pan and scatter over half the cheese. Top with the remaining vegetable mixture and cheese. Cook over a low heat for 10 minutes until golden underneath.
3. Place the frying pan inder a medium grill for 8 - 10 minutes until the top is golden. Cut the rosti into wedges and serve with a large mixed salad.
Variations:
Swap the sweet potatoes and parsnips for swede, carrots and turnips.
Add grated courgette, lemon juice and coriander for a fresh zingy flavour
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