PREP TIME 45 Minutes

COOK TIME 10-15 Minutes



  • 500 g orange sweet potato, grated
  • 100 g onion, diced
  • 1 large egg
  • 150 g self-raising flour
  • 1 Tbsp turmeric
  • 2 tsp Huletts Yellow Sugar
  • Vegetable oil, for shallow frying

Stone Fruit Sambal

  • 2 ripe nectarines or plums, diced
  • 1 ripe tomato, seeds removed & diced
  • 1/2 cucumber, seeds removed & diced
  • 1 medium red onion, sliced thinly
  • 1 to 2 red chillies, seeded and finely chopped (optional, to serve)
  • 10 g fresh coriander leaves, chopped
  • 2 tsp lime or lemon juice
  • 1 tsp Huletts Castor Sugar
  • Salt & Pepper to taste

Whipped Feta Paneer

  • 100 g paneer
  • 100 g feta cheese
  • 100g cream cheese or cottage cheese
  • ½ tsp crushed garlic
  • 2 tsp lemon juice
  • Salt & Pepper
  • *optional: a splash of milk or filtered water can be added here to loosen the whipped feta paneer mixture if needed.

To Serve:

  • Crispy onions & fresh herbs


  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.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g