Sweet Potato, Courgette & Green Pea Rösti/Latke/Potato Pancake
There are so many different variations of potato pancake all over the world that it can get a bit confusing differentiating between them.
In some countries, you add flour while in others you don’t. Some cuisines add eggs, others don’t. Some add onion and cheese, others don’t. You get the picture…
Traditional Swiss rösti recipe doesn’t call for eggs and flour whereas the Jewish latke does. My version includes eggs and instant oats (instead of flour) so does this mean that I have made a latke or a rösti or neither (because of the oats)? See what I mean about the confusion?!
Today’s recipe is a union of two separate ones that I came across on the internet.
The first was fresh pea, courgette and parmesan rosti by Ainsley Harriott on the BBC food website. While I found it interesting, I wanted to include sweet potato as well. Ainsley’s recipe includes eggs and I wasn’t sure whether a rösti of sweet potato and eggs would work so researched a bit more and came across Sweet Potato Rösti (hash browns) by Julia Mueller of The Roasted Root. Julia’s recipe is a frills-free, elegant one of sweet potato and eggs.
So I decided to combine the two with a couple of my kooky modifications. Firstly, I substituted rice flour (from Ainsley’s recipe) with instant oats. And secondly, I didn’t squeeze out excess moisture from grated courgette and sweet potato nor did I blanch the green pea as that would have meant stripping the vegetables of vital nutrients.
the end result is the most delicious and moreish rösti/latke/potato pancake
1 Large courgette
1 Large sweet potato
1 Cup green pea
1 Large onion
10-12 Basil leaves
1-2 Tablespoon pine nuts
1-2 Tablespoons grated parmesan
3-4 Tablespoons instant oats
Salt to taste
1 Teaspoon olive oil
- First work on the pine nuts. Dry roast them in a frying pan till they turn a couple of shades darker and release a lovely nutty aroma. Set aside.
- Next, work on the vegetables. Roughly crush the green pea in a food processor.
- Peel, wash and coarsely grate the sweet potato.
- Wash and grate the courgette.
- Peel, wash and finely chop the onion.
- Wash and shred the basil leaves.
- In a mixing bowl, combine the grated sweet potato, courgette, crushed green pea, chopped onion, shredded basil leaves, toasted pine nuts, parmesan and salt to taste.
- Keep this mixture aside for a couple of hours. This will allow the oats to absorb excess moisture from the sweet potato and courgette.
- When you are ready to cook, gently beat the two eggs and fold them into the vegetable mixture.
- Heat the oil in a non-stick frying pan.
- Add the batter, one spoonful at a time, leaving space in between. Don’t worry if it is a bit watery of runny, it will firm up thanks to the eggs.
- Gently pat down the rösti with the back of the spoon. Cook for about 10 minutes.
- Flip over and cook the other side for 10 minutes.
- Serve hot.