Spiced potato rösti
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Skip to ingredients
- 4 large (around 1 kg) potatoespeeled and coarsely grated
- 2 tsp chilli flakes
- 2 tsp ground fenugreek
- 3 tsp black mustard seeds
- 2 tsp garlic granules
- a bunch chivesfinely snipped
- ghee or butter
To serve
- soft-boiled eggs
- chilli sauce
Nutrition: per serving
- kcal186low
- fat8.2g
- saturates4.5g
- carbs22.9g
- sugars1.2g
- fibre3.4g
- protein3.6g
- salt0.11g
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.
