-Under 150 Calories
There’s two schools of thought when it comes to rosti, either pre boil the potatoes allow to cool and grate, or simply grate from raw, I have to say for quickness I usually go for raw potato version. Either way rosti, whether you have them plain or with some added ingredients, make an wonderful accompaniment to lots of meals and when topped with a poached egg it makes such a delicious and filling meal in itself, kids love them.
Basic rosti recipe
Ingredients: Serves two
- 350g potatoes
- 1 medium egg
- 1 tablespoon wholemeal flour
- Pinch of ground sea salt
- Pinch of freshly ground black pepper
- 1 tablespoon vegetable oil
Peel and coarsely grate the potatoes, make sure you get out as much liquid as possible, giving them a firm squeeze in some kitchen towel, wrapped in a tea towel usually does the trick.
Whisk the egg and mix the grated potato and salt and pepper, finally fold in the flour, make the rosti in to handful sized cakes, about 1cm thick.
In a lightly oiled frying pan or griddle cook a tablespoon full of the rosti mixture for about 4-5 minutes on either side or until golden brown, to make sure they are thoroughly cooked push them down in the middle on the second turn, the rosti are at their best when just cooked.
Rosti are great for adding lots of different ingredients to here are a few suggestions, but have an experiment with ingredients yourself and see what you like.
- Sweetcorn and Pineapple
- Carrot and Onion
- Spinach, dill and garlic
- Rosemary and Walnut