COOKBOOK: Mag Recipe
A rosti is a fancy name for a hash brown. Its fried potato and who doesn’t like fries! This rosti recipe has a topping of spinach and smoked salmon with a touch of mayo, absolutely delicious and very filling.
The secret of making a rosti is to squeeze out as much water as possible of the grated potato. The more you squeeze, the more golden it will turn when frying.
I loved this recipe as a light lunch for the family
Enjoy
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RECIPE
Serves 4
Olive oil for frying
800g potato, peel & grated
1/4 cup plain flour
1 large egg, lightly beaten
2 shallots, sliced finely
1 tablespoon lemon zest
salt & pepper
1/4 cup egg mayonnaise
350g smoked salmon slices
handful spinach leaves
Remove as much excess liquid from the grated potatoes. This can be done by squeezing the grated potato with your hands in batches and removing as much liquid as possible.
In a large bowl combine grated potato, flour, egg, shallots, lemon zest and salt & pepper.
Shallow fry a large tablespoon of mixture, press into shape with a spatula or spoon.
2-3mins on each side until golden and crispy.
Place on a kitchen napkin and then transfer to serving plate. Top with spinach and smoked salmon slice, and a tablespoon of mayo.
NOTE: you may need to top it up with oil whilst you’re frying . Do not allow the frying pan to be dry.
