This adaptation of the Swiss r\u00f6sti is great as a light snack topped with a little more crumbled goat’s cheese. It also makes a more unusual accompaniment to meat dishes.<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 10 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 25 mins<\/td>\n<\/tr>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nPeel the sweet potato and grate it; wrap it in a clean tea towel and squeeze out as much moisture as possible. Place it in a mixing bowl.<\/p>\n Peel and thinly slice the onion and saut\u00e9 it in a tablespoon of the olive oil until soft and golden. Add the garlic and saut\u00e9 for another 30 secs. Add this to the grated sweet potato.<\/p>\n Crumble the goat’s cheese and add it to the sweet potato. Season generously with freshly ground black pepper then stir in the beaten eggs and mix well.<\/p>\n Form the mixture into rounds of about 4 in (10 cm) by \u00bd in (1 cm) high, either by hand or in some suitable rings. Place them on a non-stick sheet and bake in the oven at gas mark 7, 220 \u00b0C for 20-25 minutes or until lightly browned.<\/p>\n<\/div>\n |