Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Add the chilli flakes, fenugreek, mustard seeds, garlic granules, chives and a generous twist of black pepper and mix well.
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.
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.