3 medium sweet potatoes
1 teaspoon rosemary
splash of sunflower oil
2 cloves of garlic
pinch of sea salt
Peel the potatoes and grate with a coarse grater. Finely chop the garlic and mix with the grated potato. Add the rosemary and a generous pinch of sea salt. Stir in the egg. Heat a layer of about 1 cm sunflower oil in a pan.
Scoop a large tablespoon of grated potato into the pan and flatten with a spoon. Also use the spoon to hold the rosti together in a round shape. Bake them for about 10 to 15 minutes on both sides (depending on the size and thickness). Let the rosti drain on a piece of kitchen paper.
If the potato does not stick together well, add an extra egg.
Source: Leukerecepten by leukerecepten-nl.
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