Skip to content

CRISPY POTATO ROSTI

September 27, 2010

 

2 large potatoes, peeled and grated (old potatoes are best but you can use new or baby potatoes if that is all you have to hand.  They are just a bit more difficult to grate!  Leave the skins on baby or new potatoes for added nutrition.)

1 egg

1 tbspn plain flour

Oil, butter or margarine to fry

METHOD

  1. Squeeze handfuls of grated potato over bowl to remove as much liquid as you can.
  2. Place squeezed potatoes in a clean bowl.  Add 1 egg and plain flour and mix.
  3. Heat oil or butter in  medium pan until a small amount of batter dropped in the pan sizzles.  Drop 4 by ¼ cupfuls of batter in pan and flatten slightly.  Cook over medium heat about 3 minutes each side until golden brown and crisp.

Makes 4

Substitutions:  this can be made without any egg at all if you don’t have it. Just press the cake into shape with an egg slice or spatula.

Additions: serve with tomato ketchup, Fresh tomato and chilli sauce and sour cream or yoghurt; serve with cooked vegetables.

Adapted from Diabetic Living Magazine

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: