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.
|1 tsp||Coconut oil|
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- 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.