I love this dish - the ingredients are somewhat surprising for breakfast (swede and kale, anyone?!) although granted it’s also a perfect brunch, lunch or supper recipe. Based on springtime seasonal ingredients, the deeper flavours of the swede set off beautifully against the mixed spice; and the tangy wild garlic, roasted kale and mint are a light and zingy accompaniment - as is the sorrel on top which can be substituted for any other leaf or herb you have available.
Recipe: Swede Rostis with Wild Garlic, Kale & Mint Tzatziki
Serves 4 as a breakfast / brunch (makes approx 12 small rostis / 3 rostis per person) or serves 2 as a main
Ingredients:
For the rostis
300g swede, washed & grated
1 onion, finely chopped
1 tsp cumin seeds
2 tsp wholegrain mustard
1 tbsp olive oil, plus more for frying
1 tbsp tamari (or soy) sauce
1 tbsp flour (can use gluten free if required)
Cornish Sea Salt & cracked pepper
For the tzatziki
200g yogurt (or dairy free alternative)
50g kale, chopped into small pieces
Handful wild garlic
2 sprigs mint
Splash of olive oil
Cornish sea salt
Optional, to garnish
Small handful sorrel leaves
Finely chopped fresh chilli
Method:
Heat oven to 180C.
Prepare the rostis: grate the swede and place in a mixing bowl along with the finely chopped onion. Add the rest of the rosti ingredients and stir so well combined then set aside.
Spread out the finely chopped kale on a baking tray, drizzle over olive oil, sprinkle with salt, give the tray a shake then place in the oven for approx 5 minutes so kale turns a vibrant green then just starts to brown. Remove tray from oven and kale set aside to cool. Turn the oven right down so set at warming temperature and place the baking tray back inside.
Finely chop the wild garlic and mint, and add to a bowl along with the yogurt and cooled kale. Add a glug of olive oil and a generous pinch of salt, mix well.
Place a large glug of oil in a frying pan and warm at a medium heat.
While oil is warming, bring the bowl with the rosti mixture beside the frying pan and use a desert spoon to take a spoonful in the palm of your hands, squeeze it together to create a ball then flatten between your palms. Place in frying pan then repeat, leaving space to flip each rosti with a spatula. Depending upon the size of your saucepan you will likely cook the rostis in 2 to 3 batches.
Cook each rosti for approx 3 - 5 minutes each side, until turning dark golden in colour. Flip with a spatula when one side is cooked and repeat other side. When the first batch are cooked, place them on the baking tray and put them back in the oven to stay warm until all are ready.
When final batch are cooked, serve rostis on plates with a dollop of tzatziki and garnish with fresh sorrel leaves