Sweet potato rosti with chilli mushrooms and watercress pesto Archive

Ingredients

• 1 sweet potato, peeled, grated and drained of water
• 1 free-range egg
• salt and freshly ground black pepper
• 1 tbsp plain flour
• 1 tbsp fresh parsley
• 1 tbsp olive oil
• 1 large flat mushroom, sliced
• 1 clove garlic, chopped
• pinch chilli flakes
• 50g/1¾oz fresh watercress, finely chopped
• 2 tbsp extra virgin olive oil
• 1 sprig fresh chives, to garnish