1.Combine kumara, shallot, silverbeet, zucchini, egg and flour in a large bowl; mix well. Divide mixture into four equal portions.
2.Heat oil in a large non-stick frying pan over medium heat, place kumara mixture into pan; press each portion down with spatula to flatten. Cook four minutes each side or until rösti are golden and cooked through.
3.Serve rösti topped with smoked salmon, sour cream and dill.
low GI Cooked rösti can be stored in the refrigerator overnight and reheated in a sandwich press.Note