Sweet potato rosti with cannellini beans

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Serves: 6


    • 1 egg
    • 2 tablespoons plain flour
    • 550g sweet potatoes, grated
    • 1 red onion, grated
    • 2 tablespoons oil

    Baked beans

    • 1 can cannellini beans
    • 1 tablespoon olive oil
    • 2 garlic cloves
    • 2 sprigs sage, chopped
    • 1 can reduced salt crushed tomatoes


    1. Pre heat oven to 190ºC. Whisk the egg and flour together in a bowl. Squeeze excess moisture out of the sweet potatoes. Stir the potato into the egg mixture, then add the onion.
    2. Heat oil in a frying pan over a medium heat. Form the mixture into four even-sized balls. When the butter starts to brown, add the balls in batches and press down with a spatula to form patties. Cook for 4-5 minutes until brown. Transfer to the oven and cook for 5-7 minutes.
    3. For baked beans, drain and rinse the beans. Heat the oil in a medium saucepan, add garlic, sage, tomatoes and beans. Simmer for 10 minutes. Serve on top of rosti.

    Nutrition Information

    Kilojoules 940kJ (225 Cal). Protein 4g. Total fat 10g. Carbohydrate 29g. Sodium 86mg. Potassium 722mg. Calcium 45mg. Iron 1.4mg, Fibre 4g.