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Rustle up this potato rosti, then check out our potato pancakes, potato scones, potato cakes and more potato recipes.

*This recipe is gluten-free according to industry standards

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.

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