A very versatile dish

I spotted the following recipe as a “MyfitnessPal” blog post a couple of weeks ago and thought that with some adaptations I could make it at home, it lists a waffle iron which I don’t have but I found a way of making a rather delicious and worthy replacement!  It can be eaten for breakfast, brunch or as we had it dinner – its delicious!



We had a really busy week so despite trying hard to plan food was kind of a day by day thing, I bought the kale on my way home and set about my version of the recipe!


We try and have at least one meat free day a week so this was the one for this week and it worked out well, I don’t think Anthony even noticed that there was meat missing!


Sweet Potato Rosti with Kale & Egg
Serves 4

Coconut Oil
1 cup thinly sliced yellow onion + 1/2 cup chopped yellow onion, divided
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup creamed coconut (inc warm water to dilute)
1 cup low-sodium vegetable stock
400g chopped kale, tough stems removed
1 large sweet potato, peeled and grated
5 large eggs plus 2 egg whites, divided
1 tablespoon curry powder
1/2 teaspoon ground ginger
1 1/2 tablespoon coconut flour (or flour of choice)

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Preheat your oven to 180C
Begin by slicing the onion then slice the kale into strips, removing the thick stems where necessary (the bag I bought was already sliced – thanks Sainsburys!) Dissolve your creamed coconut ready. Prep your sweet potato and the other onion.
Place the onion in a frying pan with the coconut oil on a medium heat, once this has cooked add the garlic and pepper flakes, followed by the veg stock and the creamed coconut.
Bring to the boil and then add the kale a handful at a time.  Cover and leave to simmer for about twenty minutes whilst the kale softens. (add more water/stock if necessary)

Place the sweet potato, chopped onion two egg whites plus one whole egg, curry powder, ginger and flour in a bowl and mix together.  Form into burger type shapes on an oven tray and bake in the oven for fifteen minutes.

In the meantime fill a deep wide pan with water and bring to the boil, the method I’ve found best for cooking poached eggs is to place the egg still in the shell in the water for ten seconds, then crack the egg into a ramekin/cup, swirl the water then place the egg in the centre.  Cook for exactly three minutes then place on kitchen towel to dry out.

Remove rostis from the oven and place on your plate, put the kale on top followed by the egg – season if desired.