Sweet potato rösti with coriander pesto

These make terrific vegetarian canapés – or you could make them bigger and serve two or three as a starter. The recipe comes from a Times feature on ‘speedy canapés’ back in 2017 and has been wheeled out for two or three Collier parties since then, so definitely qualifies for inclusion here. The rösti and pesto mixtures can be made up well in advance: all you need to do at the end is the frying.

Sweet potato rösti are at 10 o’clock and 2 o’clock
Also pictured: bruschetta, spinach & feta triangles, chicken katsu goujons, scotch quails’ eggs (salmon & vegetarian chorizo), crab & mango ‘boats’

Makes 20


For the rösti

400g sweet potato, peeled
3 spring onions, trimmed, finely chopped
1 egg
1 tbsp plain flour
1 tbsp grated fresh ginger
10g fresh coriander, finely chopped
Salt and freshly ground black pepper
3 tbsp sunflower oil to fry

For the pesto

15g fresh coriander
1 spring onion, trimmed
20g dry-roasted peanuts
1 tsp sesame oil
1-2 tbsp olive oil
1 green chilli, seeded

To garnish

120ml crème fraîche


To make the pesto, place all the ingredients into a food processor or chop finely by hand to combine well.

Place the sweet potato in a small pan of cold, salted water and boil for 5 minutes. Drain, cool and coarsely grate it into a bowl. Add the other rösti ingredients except the oil, and mix well.

Heat a large frying pan with a little oil. Shape a small rösti patty and fry for 1-2 min on each side to check whether more seasoning is needed. Fry the röstis in two batches. Pack each one together densely so it doesn’t break up, and flatten them as they cook, making sure that there is always a small amount of oil in the frying pan. Keep the heat medium-low so that the röstis do not burn. Allow to cool before topping with a small teaspoon of crème fraîche and some pesto on each rösti.


Published by motherrach

Alongside this blog, which records tried and tested family favourites, I’m documenting on Instagram (mother_rach_cooks) my efforts in repertoire expansion.

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