Sweet Potato, Roasted Parsnip, Feta Cheese and Red Pepper (Capsicum) Rösti with Sautéed Spinach

Cook Time:

45 - 50 minutes

Serves:

4 - 5 people

Sweet Potato, Roasted Parsnip, Feta Cheese and Red Pepper (Capsicum) Rösti with Sautéed Spinach

For the Rösti
2 medium sweet potato
4 large free-range eggs
A twist of salt and twist of black pepper
1 medium sized parsnip
2 red peppers (capsicum for our European readers)
I pack of feta cheese

For the sautéed spinach
600 g spinach
1/4 teaspoon grated nutmeg
A twist of salt and twist of black pepper
1 dessert spoons crème fraiche light

Prepare a baking try with a sheet of baking paper and pre-heat the oven to 190 degrees Celsius. De-seed and wash the peppers, then slice into thin fingers and finally chop into small squares. Arrange on the baking tray.

Peel the parsnip, top and tail (chop off the top and bottom ends) then slice into pieces. Halve these so you end up with fingers about the width of French fries and a length that is smaller than your small finger. Now arrange these on the baking ray next to the peppers, place the tray in the oven and roast for 35 minutes, turning once half way through the cooking time. Once finished, remove from the oven and leave to cool.
While the peppers and parsnips are cooling, prepare your spinach by washing the leaves, draining in a colander and then removing the stems. Once done, set aside.

Peel your sweet potatoes and cut into smaller chunks ready to put into a blender. You want a slicer that will slice the potato into strings, these should not be too thin or small though. Once you have cut the potatoes, put in a sieve and leave to drain for a few minutes. In a dry frying pan, cook the sweet potato for two to three minutes, constantly stirring to ensure it all gets cooked, then set aside to cool.

In a large mixing bowl, pour in the cooled peppers and parsnips then add the sweet potato once it is cooked and cooled. Chop the feta cheese into very small cubes and add this to the mix. In a small bowl crack your eggs and mix just enough so the egg whites and yolk are one. Now pour over the ingredients in the mixing bowl and use your hands (or a spoon if you are picky) to mix all the ingredients together, adding a twist of salt and pepper as you go. Form patties out of the mix, you should get at least four together and make sure they are fairly compressed or they will fall apart during the cooking process.
Heat a thick bottomed frying pan with a teaspoon of extra virgin olive oil and, when hot, put in a patty and cook for four minutes on a low heat. Then use the spatula to turn the patty over and cook for another four minutes then set aside in the oven in a dish covered in tin foil to keep warm while you do the rest of the patties as you did with the first.

Once the patties are done, use either a large frying pan or saucepan for the spinach. First heat a teaspoon of oil then add the spinach and cook on a low heat while constantly stirring for about two minutes. Now add a twist of salt and pepper and finally a tablespoon of crème fraiche light and continue to cook for another minute, stirring as you go.

Place your patties on plates and serve with the sautéed spinach.