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Spiced green pea and potato rosti

These spiced green pea and potato rosti fritters are really easy to make, but make sure you fry them in hot oil, otherwise they’ll fall apart. Serve it a side dish or as snack, or as a vegan, gluten-free base for spreads and toppings. For a non-vegan version you can add an egg to the mixture to combine.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 cups coarsely grated potatoes
  • 1 cup green peas
  • 1 tsp garlic powder
  • ½ tsp dried oregano or marjoram
  • 1 tsp paprika powder
  • ½ tsp chilli flakes optional
  • 4 Tbsp chickpea flour more if needed
  • Salt and pepper to taste
  • Oil to cook

Method
 

  1. Grate about 5 medium potatoes coarsely, then put them in a tea towel to dry for 10 minutes.
  2. Lightly mash the peas with a fork.
  3. Mix all ingredients in a big bowl. You should get a slightly sticky mixture. For a non-vegan version, you can add an egg, beaten.
  4. Het some oil a large frying pan and, using a spoon, add drops in the pan, slightly pushing them down. After a couple of minutes turn them over with a spatula and cook until golden and crispy.
  5. Transfer them to a plate lined with paper kitchen towel, then repeat with the remaining batter.
  6. Serve warm or at room temperature.