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Rosti
Potato fritters, straight from Germany, but with an Indian twist as an option.
What I like about this recipe: I grew up having Rosti as a treat, and have even convinced my Afrikaans family to fall in love with them.
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Main Ingredients
3 cups potatoes, finely grated
3 extra large PnP eggs, or egg replacer
1 cup PnP organic flour
1 tsp PnP salt, or to taste
1/2 tsp peppers, or to taste
1 cup peach puree, or apple puree, for serving
1/4 cups onions, grated
125 ml garlic avocado oil, or butter, for frying
- Finely grate the potatoes and the onion
- Add the salt and pepper, and mix in the egg and flour
- Heat the oil in a heavy bottomed skillet.
- Drop spoons full of the mixture in the hot skillet, and fry till lightly golden brown and cooked through, turning once or twice. Drain.
- Serve hot with peach puree or apple sauce
Spicy alternative:
- Replace the cup of flour with 1 cup of chilli bite mix
- Also add 2 tablespoons of fresh greens (coriander or celery etc), finely chopped
- Add a few sliced chillies, and chilli powder to taste
- Make as above
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