Recipes

LEAH'S LEEK & POTATO ROSTI

Posted On: 2014-06-18 16:02:55

You can make these rosti in advance & keep them in the fridge (or even freeze them),
ready to warm & crisp up in the oven for a quick & delicious brunch.
Makes 4 rosti.

INGREDIENTS:

1 Tablespoon Butter

1 cup Leek, finely sliced, white part only

450 grams Agria potatoes, peeled

2 tespoon Chopped thyme leaves

1 Egg

1 Tablespoon Olive oil

1 teaspoon Salt

½ teaspoon Freshly ground black pepper

DIRECTIONS:
Heat butter in a medium frying pan over medium heat & cook the leeks until just soft, but not coloured, 3-4 minutes.

While the leeks are cooking, grate the potatoes & squeeze out any excess moisture by placing in a clean tea towel & wringing out.

Combine cooked leek, grated potatoes, thyme, egg, olive oil, salt & pepper.

Heat a drizzle of olive oil in a medium frying pan over medium heat (you can use the pan the leeks were cooked in, just wipe it clean with paper towels first).

Take ½ cup of rosti mixture & shape into a patty about 1-2 cm thick.

Repeat with remaining mixture.

Place patties into the hot pan & cook for 3-4 minutes on each side until golden brown.

Try to avoid moving the rosti for the first minute or two to let a nice crust form.

This is yummy served with poached eggs & tomato relish for brunch.

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