Spiced potato rösti
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Ingredients
- 4 large (around 1 kg) potatoes, peeled and coarsely grated
- 2 tsp chilli flakes
- 2 tsp ground fenugreek
- 3 tsp black mustard seeds
- 2 tsp garlic granules
- a bunch chives, finely snipped
- ghee or butter
To serve
- soft-boiled eggs
- chilli sauce
Method
- STEP 1
Season the potato generously with salt, mix well and leave for 10 minutes. Empty ½ the potato onto a sheet of muslin, a clean tea towel or into a sieve and squeeze well to remove excess moisture, then tip into a bowl. Repeat with the remaining potato.
- STEP 2
Add the chilli flakes, fenugreek, mustard seeds, garlic granules, chives and a generous twist of black pepper and mix well.
- STEP 3
Put 3-4 tablespoons of ghee or butter in a 26cm non-stick frying pan over a medium heat and, once melted, tip the potato mixture into the centre and flatten it out, smoothing with a spatula and pressing down gently.
- STEP 4
Cook for 8-10 minutes on each side and turn carefully halfway through, using a plate on top of the pan to flip the rösti over and slide back into the pan. Once deep golden-brown on both sides, serve with soft-boiled eggs and chilli sauce.
