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Potato Rosti
Preparation : 15 min
Cooking : 6 min
Total time : 36 min Rest : 15 min
Equipment
Clean tea towel, kitchen roll
6 people
400 g white potatoes
1 small onion
1 egg
1 tbsp plain flour
1 tsp baking powder
2 tsp salt
1 tsp black pepper
200 ml vegetable oil
Associated products
RECIPE STEPS
1
Peel and wash the potatoes.
- 400 g white potatoes
2
Attach the small grating blade to the mini plus.
3
Put the potatoes through the feed tube and process them until grated.
- 400 g white potatoes
4
Repeat the step with the onion. Add the grated onions to the potatoes in a large bowl.
- 1 small onion
5
Lightly salt the potatoes and give them a good mix to draw out the moisture.
- 2 tsp salt
6
Squeeze the liquid out of the potatoes and drain them using a clean tea towel or kitchen roll.
7
To the dry potatoes and onions, add the egg, flour, baking powder, salt and pepper.
- 400 g white potatoes
- 1 small onion
- 1 egg
- 1 tbsp plain flour
- 1 tsp baking powder
- 2 tsp salt
- 1 tsp black pepper
8
Mix and form into patties. Place them into the freezer for 15 minutes to ensure they stay together.
9
Add the oil to the pan and fry the rosti’s for 3 minutes on both sides or until golden brown and crisp.
- 200 ml vegetable oil
10
Drain onto the kitchen roll before serving.
