sweet potato, goats cheese and chilli rosti


  • 1 medium / large sweet potato
  • 2 medium shallots
  • 1 chilli
  • 50g goats cheese
  • 1 egg
  • salt and papper to taste

sweet potato, goats cheese and chilli rosti recipe


Peel then either grate or julienne the sweet potato.

Slice the shallots and chilli then combine with the sweet potato and mix by hand to make sure there is an even distribution of the onion. Add a generous helping of sea salt and cracked black pepper.

Chop the goats cheese into small chunks and add to the potato / onion mix.
Beat the egg and pour into the mixture then use your hands to massage the cheese and egg into the mixture aid the binding process.

Put the oven on around 180C and heat some butter in a large frying pan / skillet. Divide the mixture into 4 patties and add to the hot buttered pan leaving a space between each to not overcrowd the pan.

Cook for around 5 minutes to brown and cook the bottom so that it retains its shape. Turn carefully and cook for another 5 minutes on the other side.

sweet potato, goats cheese and chilli rosti cooking

Once both sides have been browned, add to a baking tray and cook for a further 10-15 minutes until cooked through.

This can be added as a side to a lot of dishes. I enjoyed mine with steak and sauteed kale but would go equally well with chicken or bacon for a tasty brunch or supper.


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