Recipe by Chef Michael Williams
Roast Yam and Potato Cake
Here is a recipe that is inspired by Roesti which is a fancy German hashbrown. We have added some extra veggies and an egg to help bind it a little.
- Grate the yams and potato using the large holes on a cheese grater. Squeeze all the extra liquid from the potato with your hands and then immediately combine the potato, yam and egg in a mixing bowl. Stir until mixture is totally combined. *Mixing immediately will prevent the potato and yam from going brown.*
- Preheat a large frying pan on medium heat and add some olive oil and then the onion, garlic and red pepper. Sauté until nicely browned but not burnt.
- Now add the sautéed onion, peppers and garlic to the potato mixture, along with the coriander, nutmeg, salt and pepper and stir to combine.
- Preheat the oven to 450° F.
- Preheat a large caste iron or non-stick pan on medium heat. Add 2 tablespoons oil or clarified butter and then the mixture. Form an even round shape leaving about ¾ of an inch from the edge of the pan and using a flipper push the mixture down a little. Make sure the cake is no more than ¾’s of an inch thick. *There is a little more oil being used in this recipe than we normally use, but it will help prevent the cake from sticking*
- Cook the mixture on the burner for about 2 minutes just to make sure the pan is back up to heat and the mixture has started browning.
- Transfer pan to the oven and bake for about 20 minutes or until the potato is cooked and the cake is lightly browned on top.
- Now serve like a cake right out of the pan. Cut into pieces and lift out with a flipper or pie lifter.
- Serve with tomato sauce, salsa or plain yogurt for a nice added touch.
- Add ½ cup of grated parmesan cheese to the mixture for a little extra flavour.