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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
1Peel and wash the potatoes.
- 400 g white potatoes
2Attach the small grating blade to the mini plus.
3Put the potatoes through the feed tube and process them until grated.
- 400 g white potatoes
4Repeat the step with the onion. Add the grated onions to the potatoes in a large bowl.
- 1 small onion
5Lightly salt the potatoes and give them a good mix to draw out the moisture.
- 2 tsp salt
6Squeeze the liquid out of the potatoes and drain them using a clean tea towel or kitchen roll.
7To 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
8Mix and form into patties. Place them into the freezer for 15 minutes to ensure they stay together.
9Add 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
10Drain onto the kitchen roll before serving.
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