Ingredients Four bean and sweet potato rosti 4 cups grated sweet potato
1 can four bean mix, drained
1 cup coriander, roughly cut
1 lemon, zested and juiced
1 tsp cayenne pepper (paprika works well)
2 eggs, beaten
Salt and pepper, to taste
2 tbsp olive oil
Pineapple salsa 1/2 medium pineapple, cut into cubes
1 large tomato, diced
10cm cucumber, diced
Yellow or red capsicum, diced
1/2 small brown onion, finely diced
1/2 cup coriander, roughly cut
1 clove garlic, minced
1 green chilli, seeds removed and finely cut
1 lime, juiced
Method To make the four bean and sweet potato rosti
Preheat the oven to 200 degrees and line a baking tray with baking paper.
Squeeze the sweet potato to remove excess water and transfer to a bowl.
Add the four beans, coriander, 1 tbsp of lemon zest, 1 tbsp of lemon juice, cayenne pepper, 1 tbsp oil, salt and pepper to taste and eggs to the sweet potato. Stir to combine.
Place heaped tbsp of the sweet potato mixture onto the baking tray, allowing enough space for them to spread as they cook. I used an egg ring to make the mixture round and about 1cm tall. Otherwise use a spatula and gently flatten until the desired height is reached. Place in the oven for 20 minutes.
Use a spatula and flip the rosti over and bake for another 10 minutes, or until golden. Take out of the oven and cool slightly.
The rosti will start to turn golden brown as it bakes
In the meantime, while the rosti is cooking, put the pineapple salsa ingredients into a bowl and toss to combine. Set aside for 5-10 minutes for the flavours to develop.
Pineapple salsa is fresh and tasty
Place the sweet potato rosti and pineapple salsa on a plate. Serve with salt and pepper to taste.