TURMERIC POTATO ROSTI, WHIPPED PANEER FETA DIP & STONE FRUIT SAMBAL

Method

1. Put the grated sweet potato & onion into a bowl.
2. Add the egg, self-raising flour, turmeric and Huletts yellow sugar to the bowl, season & mix until well combined.
3. Heat oil in a large frying pan over a medium heat, and spoon the mixture into the hot oil flattening them down with the back of a spoon into disc shapes.
4. Cook for 3 to 5 minutes each side until golden, then drain on kitchen paper.
5. Once the rostis are cooked, set aside to cool slightly and combine all of the sambal ingredients in a bowl, season, mix & refrigerate until ready to serve.
6. Place the whipped paneer ingredients into a blender and blitz until well combined. A splash of milk or filtered water can be added here to loosen the mixture if needed.
7. Plate the rostis with a dollop of whipped paneer & feta, sambal and fresh herbs.
8. Notes: This recipe can be used with any veg. Since different vegetables have varying water contents you may need to squeeze thoroughly to remove any excess water before mixing in the rest of the ingredients. Depending on the water content of the vegetables being used, you may need to add one more egg or a little more flour – consistency should be like a chunky pancake batter. For an extra crunch, toasted seeds can be added as a topping. **Tip: Rostis can be made in advance and heated for a few minutes in the air fryer or on the stovetop before serving.