Kumara rosti with vegetarian beans

Summary

Ready for a culinary adventure? Let’s explore the delicious world of Kumara rosti with vegetarian beans. An ideal fusion of rich flavors, this dish is both nutritious and delectably savory, offering a delightful spin on traditional recipes. With every bite, experience the crispy texture of rosti, complemented perfectly by hearty beans. Let’s get cooking!

Ingredients

  • Kumara (sweet potatoes) – 2 large (approximately 1 lb or 450 grams)
  • Mixed beans (kidney, cannellini, chickpeas) – 1 cup (240 ml)
  • Fresh coriander, chopped – 1/4 cup
  • Ground cumin – 1 tsp
  • Olive oil – 3 tbsp (45 ml)
  • Red onion, finely chopped – 1 medium
  • Garlic cloves, minced – 2
  • Salt and freshly ground pepper – to taste
  • Fresh lemon zest – 1 tsp
  • Grated cheddar cheese (optional) – 1/2 cup

Preparation the Kumara rosti with vegetarian beans

Total: 40 minutes

Serves

2

Nutritional Facts (Per Serving)

  • Calories: 470
  • Protein: 15g
  • Carbs: 80g
  • Fats: 12g
  • Fiber: 13g
  • Sugar: 12g

Cooking Instructions

  1. Start by peeling and grating the kumara.
  2. Mix the grated kumara with salt and let it sit for a few minutes.
  3. Squeeze out the excess water using a cloth or sieve.
  4. In a bowl, combine the kumara, half of the chopped coriander, and some black pepper.
  5. Heat half the olive oil in a skillet and shape the kumara mixture into patties.
  6. Fry each side until they turn golden and crispy. This should take about 5 minutes per side.
  7. For the beans, heat the remaining olive oil in a pot. Toss in the onions and garlic and sauté until softened.
  8. Add the mixed beans, cumin, remaining coriander, and season to taste.
  9. Cook for another 10 minutes, occasionally stirring.
  10. If using cheese, sprinkle atop the rosti while still warm.

Tips

  1. Using freshly grated kumara is key; avoid using pre-packaged ones.
  2. A dash of chili or smoked paprika in the beans can amp up the flavors.
  3. For an added touch, top with some sour cream or Greek yogurt.
  4. Always use a non-stick skillet for a perfect rosti.

Serving Suggestions

  • Serve the Kumara rosti with vegetarian beans while it’s piping hot.
  • Complement this dish with an apple, avocado, and watercress salad for a refreshing side.
  • A chilled minty mocktail or iced herbal tea pairs wonderfully with this meal.
  • Finish the meal with a light fruity dessert to balance the rich flavors.

in conclusion

Diving deep into the realm of flavors, Kumara rosti with vegetarian beans is more than just a dish; it’s an experience. It embodies the very essence of a balanced meal, both in nutrition and taste. The AH7 family is all about guiding you through these enriching culinary experiences. Because at the end of the day, good food isn’t just about satiating hunger; it’s about savoring every bite and relishing the journey. So, the next time you’re looking for a recipe that’s wholesome and flavorsome, remember that with a little creativity, any meal can become a masterpiece. Happy eating!

Kumara rosti with vegetarian beans

Ready for a culinary adventure? Let’s explore the delicious world of Kumara rosti with vegetarian beans. An ideal fusion of rich flavors, this dish is both nutritious and delectably savory, offering a delightful spin on traditional recipes. With every bite, experience the crispy texture of rosti, complemented perfectly by hearty beans. Let’s get cooking!
5 from 1 vote
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Total Time: 40 minutes

Nutritions

Nutrition Facts
Kumara rosti with vegetarian beans
Amount per Serving
Calories
470
% Daily Value*
Fat
 
12
g
18
%
Carbohydrates
 
80
g
27
%
Fiber
 
13
g
54
%
Sugar
 
12
g
13
%
Protein
 
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Kumara sweet potatoes – 2 large (approximately 1 lb or 450 grams)
  • Mixed beans kidney, cannellini, chickpeas – 1 cup (240 ml)
  • Fresh coriander chopped – 1/4 cup
  • Ground cumin – 1 tsp
  • Olive oil – 3 tbsp 45 ml
  • Red onion finely chopped – 1 medium
  • Garlic cloves minced – 2
  • Salt and freshly ground pepper – to taste
  • Fresh lemon zest – 1 tsp
  • Grated cheddar cheese optional – 1/2 cup

Instructions

  • Start by peeling and grating the kumara.
  • Mix the grated kumara with salt and let it sit for a few minutes.
  • Squeeze out the excess water using a cloth or sieve.
  • In a bowl, combine the kumara, half of the chopped coriander, and some black pepper.
  • Heat half the olive oil in a skillet and shape the kumara mixture into patties.
  • Fry each side until they turn golden and crispy. This should take about 5 minutes per side.
  • For the beans, heat the remaining olive oil in a pot. Toss in the onions and garlic and sauté until softened.
  • Add the mixed beans, cumin, remaining coriander, and season to taste.
  • Cook for another 10 minutes, occasionally stirring.
  • If using cheese, sprinkle atop the rosti while still warm.

Notes

Using freshly grated kumara is key; avoid using pre-packaged ones.
A dash of chili or smoked paprika in the beans can amp up the flavors.
For an added touch, top with some sour cream or Greek yogurt.
Always use a non-stick skillet for a perfect rosti.
Serve the Kumara rosti with vegetarian beans while it’s piping hot.
Complement this dish with an apple, avocado, and watercress salad for a refreshing side.
A chilled minty mocktail or iced herbal tea pairs wonderfully with this meal.
Finish the meal with a light fruity dessert to balance the rich flavors.

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