BORA Magazine 02|2019 – English

Sweet potato hash browns with feta and a raspberry dressing
For two people
1 large sweet potato (approx. 300 g), 1 egg,
180 g feta, 100 g raspberries, 1 tsp. agave syrup
(or honey), olive oil, 2 tbsp. white wine vinegar,
fresh herbs, salt and pepper.
Method
Peel, wash and grate the sweet potato. Add the
egg, season with salt and pepper and mix well.
Heat the Tepan stainless steel grill to 200
degrees and shape the sweet potato into
patties before frying in oil until crispy on both
sides. Make the dressing using a chopper or
hand blender: purée half of the raspberries
with the agave syrup, white wine vinegar,
3 tbsp. olive oil and salt and pepper to taste.
Slice the feta, lay on top of the hash browns
and drizzle with dressing. Garnish with fresh
herbs and raspberries.
74 BORA MAGAZINE