Kohlrabi and Sweet Potato Rosti with Cashew Dip Recipe
Delicious kohlrabi rosti with sweet potato and cashew dip for a tasty and healthy light brunch.
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Ingredients
- 350 grams (11 ounces) kohlrabi, shredded
- 200 grams (6 ounces) kumara (orange sweet potato), grated coarsely
- 1/4 cup (40g) brown rice flour
- 3 green onions (scallions), sliced thinly
- 1 cup loosely packed fresh coriander (cilantro), chopped
- 1/4 cup (35g) LSA (see tips)
- 3 free-range egg whites
- 1 tablespoon water
- 2 tablespoons olive oil
- Cashew dip
- 3/4 cup (120g) dry roasted cashews
- 1 clove garlic, crushed
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1/2 cup (125ml) water
- 1/4 cup loosely packed fresh mint leaves, shredded finely
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