Sweet potato rosti

Frugal food involves using up every last little bit - and is often much more delicious than extravagant food. This sweet and crunchy rosti is a case in point.

Tuesday lunch always involves clearing the fridge and the last of the veg box before the new one arrives. There were several tiny sweet potatoes to eat up (and, in truth, they were just beginning to look shrivelled).

So I peeled and grated them, together with a couple of small potatoes and a small onion. I put the resulting mess into a colander for half an hour, squeezing it every so often to force out the moisture. Fried for 15 minutes or so in a non-stick pan with a little sunflower oil - I pushed it around for the first 10 minutes, then formed it into a cake and browned one side to a crisp. Lettice ate it with a little mince that needed finishing, I ate it with chilli jam and some Greek yoghurt. Green salad. Yum.

I'm SO glad that this week's box also contains sweet potato.