A simple kumara rosti
Photo by Tamara West
Carbohydrates are not bad for us, it’s more that our bodies are designed to operate on less than we eat in our modern diet. Jo Elwin cooks a meal where less is more.
- Peel and grate the kumara and mix through the salt. Cover and leave to sit for 15-20 minutes.
- When ready to cook, take handfuls of the mixture and squeeze out as much liquid as you can (the more the better to prevent soggy rosti).
- Place the squeezed kumara in another bowl and mix through a little pepper.
- Heat some coconut oil in a frying pan to a medium heat. Form the kumara into flat rounds and fry until golden on both sides. You want your rosti cooked through, so ensure your pan is not too hot.
- Season with salt to taste and top with a fried steak, fillet of fish or egg.