Friday, 25 January 2013

Sweet potato, orange and peanut rostis

Hot salads huh!  yep, here's another one...well maybe not so much a hot salad as hot rosti topping. Delicious!!

I was inspired by Abel and Cole with this recipe, the original recipe can be found here, I tweaked it to make it gluten free and also oven baked the rostis instead of shallow frying them. They were the perfect texture with a lovely golden coat, so I really can't see how frying could have given a better burger!

This is the second time I have made these burgers and the first time round I also added an extra handful of crushed roasted peanuts as I happened to have some to hand that I'd just roasted, however I didn't have any ready roasted this time around...feel free to through a few in if you fancy!

My salad consisted of a bed of mixed leaves, rocket and cucumber, along with some clementine segments to emphasise the citrussy flavours. I drizzled a little sweet chilli sauce over the top (I admit that part is a little naughty...oops!)

This makes a great light lunch and even a pretty substantial main meal.

For more 'burger' recipes...check these out.

Recipe: Sweet potato orange and peanut rostis

Makes approx 8 rostis


2 cups sweet potatoes
2 tbsp crunchy peanut butter
2 tbsp soy sauce
2 garlic cloves- crushed
½ tsp ground ginger (or 1 tsp fresh grated)
½ tsp chili flakes (more or less to taste)
2 tsp freshly grated orange
A handful of fresh coriander or basil, finely chopped
½ cup chickpea (gram) flour (or other GF flour)
1 tbs chia seeds or flax meal (optional for good measure for binding!)


Peel and halve the potatoes. Plunge into lightly salted boiling water for 5 mins. Drain and cool.

Meanwhile mix the peanut butter, soy sauce, garlic, chili, ginger and zest in a large bowl.

Coarsely grate the cooled sweet potato or squash into the mix. Add the fresh herbs, chia seeds or flax (if using) and chickpea flour and fold through until well mixed. Season to taste. The mixture should be sticky but firm enough to handle. Note: add more flour if too sticky or a little water or orange juice is too dry.

Spoon small handfuls of the mix to form patties on a flour dusted parchment lined baking sheet. Lightly glaze with a little oil if desired.

Bake at 180C for approx 25 minutes until golden. Flip over after 15 minutes.

These keep well in the fridge for a few days, I imagine they would also freeze well although I haven’t tried this.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.


  1. These sound delicious, really different. I think they'd be great topped with a cashew sour cream or tzatziki type thing too...

    1. Yes those toppings do indeed sound amazing….I was running short of time and had no such homemade healthy dressing to hand! :-)

  2. Gah, these look fantastic! I cannot wait to make them, of course anything with sweet potatoes and peanuts is essentially my dream food. I completly understand why you'd be into hot salads recently, it's been freezing! :)

    1. Thank you, these are definitely on my 'make again soon' list...which gets rapidly longer and longer!!

  3. I made these today, with the help of my mother. We substituted the Crunchy Peanut Butter with the Almond Butter I had bought from Trader Joe's. They still came out nicely and everyone enjoyed them - including my father who is a picky eater. :)

    1. Hi Kanishka, Glad to hear they worked out so well for you with the almond butter! ;-)


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