Leek, Kale and Sweet Potato Rosti

Rosti’s – or more appropriately vegetable cakes – are an easy way to get more veg into your diet. This recipe uses kale, sweet potato and leeks and omits egg which is traditionally used to bind the mixture.

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 2/5
Season: Winter

– 1 Large Sweet Potato
– 2 Leeks (white part only)
– 50g Kale
– Salt & Pepper for Seasoning
– Paprika
– Parsley

1. Peel and grate sweet potato
2. Wash leeks and kale, then thinly slice
3. Steam all the vegetables for 15mins
4. Mix the remaining ingredients together (if using egg, add one here and mix well)
5. Using a round cookie cutter, split the mixture into evenly sized rosti balls on a baking tray
6. Sprinkle with paprika, then bake for 15mins at 180 degrees
7. Serve with salad and eaten hot or cold


This recipe was created for Tower Green Hamlets by Pauline Cuisine