Kumera & beetroot kraut rosti

One of the main reasons why we love sauerkraut is because of its live and active probiotics! However, there are many more reasons to love sauerkraut, cabbage alone is an incredibly nutrient-dense vegetable that we should incorporate more of. The fermentation process also enhances the nutritional value of the vegetables, making them more easily digestible compared to their original raw form. In this recipe we have added sauerkraut to the rosti mixture, therefore cooking it. Cooking sauerkraut will mostly destroy its probiotic strains; however, you will still get an abundance of micronutrients, fibre, and powerful flavour! To ensure you are getting the full probiotic effects of sauerkraut, add to your meals when serving, however, don’t be afraid to cook it now and again to utilise its amazing flavour.

Recipe

Ingredients 
1 medium-sized kumera, grated
1 small red onion, diced
3 cm knob of ginger, finely grated
2 egg whites, beaten to stiff peaks
¼ cup of GF flour, I used brown rice flour
1/3 cup of sauerkraut, roughly chopped. I used Forage & Ferments red cabbage, beetroot & nasturtium kraut
1 tbs olive oil
1 tsp ground coriander
Juice of 1/2 lemon
Salt and pepper

 To serve
1 tbs of Greek coconut yoghurt for each serve
Sauerkraut
Fresh herbs and salad

 Method
Lightly fry grated kumera and red onion in a pan for roughly 10 minutes, until the kumera is mostly cooked.

Transfer the kumera to a mixing bowl and let cool for a couple of minutes while preparing the rest of the ingredients.

Beat your egg whites to stiff peaks! Be patient with this one- it will ensure your rostis are light and fluffy. Thoroughly mix the remaining ingredients with the kumera, then gently fold in the egg whites.

Once your mixture is mixed well, preheat your fry pan to low-medium heat, add some oil (I like to use coconut, olive oil, or avocado oil) then spoon in your rosti mixture. Shape your rostis to your desired shape in the fry pan and flip once they are golden.

Serve with salad, coconut yoghurt, and more sauerkraut! Recipe serves two.