Spiced rosti
I love rösti so thought I’d spice it up a bit to fit in my Mexican-style meal. Also, I decided to bake them instead of frying – unfortunately they weren’t as crunchy as I would have liked so next time I’ll use the normal frying method (even though baking is more healthy). Serve them with burgers (instead of chips), or as snacks with a dip at a party.
Ingredients
Method
- Peel the potatoes, then coarsely grate them with a cheese grater. Squeeze out any excess water, then wrap the mixture in a clean tea towel. Rest for a few minutes, then squeeze it even more to remove any moisture.
- Put the potato into a mixing bowl. Add the spices, season the potato with salt & pepper, then toss well. Divide the mixture into about 8-10 equal portions. Slightly flatten them between your palms.
- Heat some oil in large frying pan over a medium heat. When hot, add the patties and fry them for 3-4 minutes on both sides until golden, adding more oil as required. Remove them to a plate, lined with kitchen paper.
- Alternatively, preheat the oven to 200°C, put the patties on a lined baking tray, spray them with oil and bake for about 10 minutes on each side until golden.
- Serve warm.