Kohlrabi & sweet potato rosti with cashew dip

This healthy and delicious recipe is an ideal light lunch or brunch dish, served with a delightful dairy-free creamy cashew dip.

  • 40 mins cooking + soaking
  • Serves 4
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  • 350 grams (11 ounces) kohlrabi, shredded
  • 200 grams (6 ounces) kumara (orange sweet potato), grated coarsely
  • 1/4 cup (40g) brown rice flour
  • 3 green onions (scallions), sliced thinly
  • 1 cup loosely packed fresh coriander (cilantro), chopped
  • 1/4 cup (35g) LSA (see tips)
  • 3 free-range egg whites
  • 1 tablespoon water
  • 2 tablespoons olive oil
Cashew dip
  • 3/4 cup (120g) dry roasted cashews
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1/2 cup (125ml) water
  • 1/4 cup loosely packed fresh mint leaves, shredded finely


  • 1
    Make cashew dip: Soak cashews in water for 3 hours; drain. Place drained cashews in a high-powered blender with garlic, rind, juice and the water; blend until smooth. Season to taste. Just before serving, stir in mint.
  • 2
    Combine kohlrabi, kumara, brown rice flour, green onion, coriander, LSA and combined egg whites and the water; mix well. Season. Shape mixture into 8 portions.
  • 3
    Heat half the oil in a large frying pan over medium-high heat; cook rösti, in two batches, for 5 minutes each side or until golden.
  • 4
    Serve rösti with cashew dip.


You will need to soak the cashews for the dip in water for 3 hours before you start this recipe. LSA is a ground mixture of linseeds (L), sunflower seeds (S) and almonds (A); available from supermarkets and health food stores. Rösti can be made a day ahead; store, covered, in the fridge.

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