Sweet potato rösti with Caesar kale
My biggest gripe with classifying something as an of-the-moment superfood, is that it inevitably leads to that food going “out of fashion” at some stage. It is such a shame, as many so-called superfoods really are fantastic, nutrient-dense foods that have a lot to offer. It was kale this and kale that for quite some time, but this wonderful veg seems to have fallen out of favour. Don’t be a fashion victim! Add this brunch dish, that I developed for the M&S Super Brunch Campaign, to your Boxing Day brunch, and rediscover an old favourite.
The Caesar-style dressing is delicious with the astringent greens and complemented by the sweet potato pancakes. I used the tiny copper pan from the new M&S chef range to make perfectly shaped individual portions.
This is a fantastic meal, be it for breakfast, brunch or a light supper. Like most things in life, it tastes even better with an egg on top.
Serves 4 – 6
Ingredients for the rösti
4 medium (about 800g) sweet potatoes, peeled
2 spring onions, finely sliced
2 medium eggs, lightly whisked
40g (about 1/4 cup) wholemeal spelt flour or flour of your choice (I use a gluten-free mix)
butter or ghee for frying
Ingredients for the kale
5 anchovy fillets packed in oil, drained and chopped
1 small garlic clove, peeled and chopped
small pinch of coarse salt
60ml (1/4 cup) mayonnaise, preferably home-made
15ml (1 tablespoon) freshly squeezed lemon juice
15g (1/4 cup loosely packed) finely grated Parmesan
Freshly ground black pepper
300g kale, thick stalks discarded and torn or chopped into bite-sized pieces
- For the kale: make the dressing, by placing the anchovies, garlic and salt in a mortar and pounding them together until you have a paste.
- Stir in the mayonnaise, lemon juice, Parmesan and pepper, and set aside.
- For the rösti: boil two of the sweet potatoes in a little water until they are just tender around the outside (do not let them get too soft!). Remove from the pot and allow to cool.
- In the meantime, coarsely grate the other two sweet potatoes and mix with the spring onions, eggs and flour.
- Finally, coarsely grate the slightly softened sweet potatoes and carefully combine with the rest of the ingredients.
- Heat a little butter or ghee (or coconut oil) in a frying pan until hot (but not smoking), then add enough batter to make a patty shape. Press down on the batter to ensure it is compact and will hold together.
- Fry for roughly 5 minutes on each side, or until golden and crispy. Carefully remove with a spatula and keep warm while frying the rest.
- Whilst your final rösti is frying, gently wilt the kale in a little water over a medium heat. As soon as it is tender, drain, return to the pan and stir through the dressing.
- Serve the dressed kale on top of the rösti with or without eggs.
*This blog post was written in collaboration with M&S. All content and photos my own.