Friday, March 19, 2010


makes twenty-four

12 oz. sweet potato
3 tablespoons crème fraiche, plus extra to serve
5 tablespoons plain flour
1 egg, lightly beaten
4 tablespoons olive oil
4 rashers streaky bacon
sweet chili sauce, to serve
3 tablespoons chopped chives

Peel and grate the sweet potato and place in a bowl with the crème fraiche, plain flour and egg, season well. Heat the oil in a pan. Drop teaspoon amounts of the mixture into the hot oil and fry for 2-3mins on each side. Remove, drain on kitchen paper and keep warm. In the same pan, fry the bacon until crisp then roughly chop. Top each rosti with a dollop of crème fraiche, a little bacon, some sweet chili sauce and chopped chives. Serve up whilst still warm.

bacon recipe courtesy of: Marie Claire (UK), Marie Claire Blue Fin Building, 110 Southwark Street, London SE1 0SU

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