Kumara and Peanut Butter Rostis
These kumara and peanut butter rostis make the perfect vegetarian meal for winter. The rostis are full of beautiful flavours from the garlic, ginger, orange zest, chilli and peanut butter. I chose to bake the rostis instead of frying them which I usually do to make them healthier. They turn out golden and crispy and are amazing served with hummus or avocado.
The rostis can be served as a snack or used in meal as an alternative to meat.
Ingredients 8 rostis
3 medium sized kumaras
2 tbsp peanut butter (If you want it extra crunchy I would use 4 tbsp)
2 tbsp tamari (healthier alternative to soy sauce)
2 garlic cloves – crushed
1/2 tsp ground ginger or 1 tsp freshly grated ginger
1 tsp chilli flakes
zest of 1 orange
1/2 cup of chopped coriander and/or parsley
1/2 gluten free flour – I used rice flour
1 tbs ground linseed or chia seeds (used for binding the rostis)
I drizzled some hemp seed oil over the rostis after taking them out of the oven.
1. Preheat the oven to 180C. Peel the kumara and slice in half, place into a pot of boiling water for 5 minutes. Drain off and let them cool down.
2. In a large bowl mix the peanut butter, tamari, garlic, ginger, chilli and orange zest.
3. Grate the kumara once it has cooled down, add this to the mixture and mix through. Add the flour, herbs and linseeds/chia seeds.
4. The mixture should be sticky, if not add a little bit of water and if it is too sticky add more flour. Line an oven tray with baking paper and sprinkle some flour onto it. Roll the mixture into 8 balls and place onto the tray, then flatten the balls.
5. I added more finely chipped coriander to the rostis.
6. Bake the rostis at 180C for 20 minutes, remember to flip them after 10 minutes. They should be lightly golden.