• 10 small (500 grams) kumara, peeled
  • 1 tbs oil
  • 2 onions, peeled, sliced thinly
  • a handful of mesculun salad leaves
  • 12 small whole grain bread rolls
  • 2 tbs Marmite™
  • 2 tbs sweet chilli sauce


  1. Preheat oven to 220°C. Grease a shallow baking dish with oil spray.
  2. Grate kumara and season to taste. Mix with oil and loosely form into disc shapes. Should make enough for 12 discs.
  3. Place on baking dish and bake for 10 minutes on one side. Turn the rosti over and cook a further 5 minutes on the first side. Set aside.
  4. Fry onions in a frying pan on a medium heat for 10 minutes. Wash and drain salad leaves. Prepare the bread rolls, by cutting open and then toast on each side. Spread a ½ tsp of Marmite™ onto one side of each roll.
  5. Place a rosti in each bun, with a few salad leaves and then top with onion rings. Spoon on a little sweet chilli sauce to serve.

Nutritional information

  • Per Serving
  • Protein (g)
  • Carbohydrate (g)
  • Sugars (g)
  • Sodium (mg)
  • Potassium (mg)
  • Iron (mg)
  • Calcium (mg)

Our Tips

  • Can substitute potato, parsnip or different types of sweet potatoes for this dish.