Sweet Potato Rosti With Grilled Peppers And Goat Cheese - cooking recipe

Ingredients

2 medium eggs, beaten
1 lb sweet potato, peeled and grated
pinch None sugar
pinch None nutmeg
3 3/4 tbsp cornstarch
7-8 tbsp olive oil
12 None red and yellow baby bell peppers
4 sprigs thyme
3 sprigs rosemary
3 oz soft goat cheese

Preparation

In a large bowl, mix together the eggs, sweet potato, sugar, nutmeg and cornstarch. Season with salt and freshly ground black pepper.
Heat 3 tbsp oil in a large frying pan. Using a spoon, take a couple of spoonfuls of the mixture and flatten out in the pan until about 5 inches in diameter. Pan fry over medium heat for 6-8 mins each side. Remove from the pan and keep warm, repeat with the remaining mixture, using a little more oil as needed.
Meanwhile, preheat the broiler to medium. Place the peppers on a baking sheet lined with parchment paper. Sprinkle the peppers with rosemary and thyme, then drizzle 1-2 tbsp of the remaining olive oil. Broil for 10 mins, then halfway through grilling time sprinkle the goat cheese on top of the peppers and return to the grill.
Divide the rosti between 4 plates, top with the peppers and garnish with the roasted herbs.