Sweet Potato rosti with coriander pesto

For the Rosti:
400g orange sweet potato, peeled
3 spring onions, trimmed and finely chopped
1 tbsp plain flour
1 tbsp grated ginger
2 tbsp finely chopped coriander
salt and pepper to taste
3 tbsp olive oil

For the Pesto
5 tbsp coriander chopped
1 spring onion trimmed
20g dry roasted peanuts
3 tbsp olive oil
1 green chilli deseeded

Garnish
120ml Cream Fraiche

Method:
1. Place the whole , peeled sweet potato in a small pan of cold salted water, bring to a boil, and boil for 5 min. Drain, cool and coarsely grate the potato on to a plate. In a large bowl,mix all the rosti ingredients except the oil.
2. Heat a large frying pan with a little oil. Shape the rosti into a small patty and fry in the oil for for 1-2 min on each side. check the seasoning at this point.
3. Now fry them in 2 batches , put the rosti on the pan and flatten while cooking make sure there is always a little on the pan. keep the heat medium-low so the rostis do not burn. allow to cool before topping.
4. For the pesto place all the ingredients in a food processor and make a fine paste.
5. Before serving place 1 small teaspoon of creme fraiche and some pesto on the top of each rosti.