|1||sweet potatoes — large, peeled|
|1 tsp||curry powder|
|pinch||salt — to taste|
|1 tsp||flax seed meal|
|6||bacon — rashers, cooked|
|rocket — to serve|
Start by grating the sweet potato. Put it all into a clean cloth and drain out the water.
Place into a large bowl and add the spices, salt and flax powder. Stir to combine.
Heat a non-stick pan with butter to medium high heat and place a heart-shaped cookie cut in the centre. Place a little of the sweet potato mixture inside it and allow to cook for 1 – 2 minutes. Remove the cookie cut and flip the sweet potato rösti over onto the other side when it looks golden brown underneath. Repeat this process with the remaining sweet potato mixture.
Plate up with the poached egg, bacon and rocket.