Ingredients
| 500 gm |
potatoes |
| 30 ml |
butter |
| 15 ml |
sunflower oil |
| FAIRTRADE |
Sources
Fresh food
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Method
Preparation
Peel the potatoes, and shred them using the coarse side of a grater.
Season with salt and pepper to taste.
Cooking
Pat the shreddings dry whilst you melt half the butter with half of the oil in a medium sized (non-stick) frying pan.
Add potatoes patting them down to form a thinnish, flat cake.
Fry until golden brown, and then slide out onto a plate.
Melt the remaining butter and oil.
Turn the half cooked rosti upside down onto another plate, (or if brave, flip in the air).
Cook the second side for 12 minutes.
Variation
1) Add a little nutmeg to the grated potatoes.
2) Add 5 ml of dried parsley or 10 ml fresh chopped parsey.
3) Use only half measures and make 2 rostis.
To serve
Slide onto a serving plate and cut into wedges.
Use in Rosti Main Course
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