1 tsp Agave syrup
4 sheet Basil (fresh)
1 tbsp Cooking oil
1 units Eggs
180 g Feta
3 tbsp Olive oil
2 pinch Pepper (ground)
100 g Raspberries
2 pinch Salt
300 g Sweet potatoes
2 tbsp White wine vinegar
Preheat the Tepan stainless steel grill to 200°C.
Peel and grate the sweet potato. Add the egg, season with salt and pepper and mix well.
Heat and spread the oil on the Tepan stainless steel grill.
Spread the rösti on top and fry for about 5 minutes on each side until crispy.
Ingredients
300 g Sweet potatoes, 1 units Eggs, 1 pinch Salt, 1 pinch Pepper (ground), 1 tbsp Cooking oil
Place all the ingredients in a tall container and blend with a hand blender.
Ingredients
50 g Raspberries, 1 tsp Agave syrup, 2 tbsp White wine vinegar, 3 tbsp Olive oil, 1 pinch Salt, 1 pinch Pepper (ground)
Slice the feta, place on top of the hash browns and drizzle with the dressing.
Garnish with basil and raspberries.
Ingredients
180 g Feta, 4 sheet Basil (fresh), 50 g Raspberries
745
20.99 g
53.57 g
43.12 g
