Europen Potato Rösti

    22 mins

    Aloo, horseradish and herbs cooked into a golden 'cake', great with any meat dish.

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    Makes: 4 

    • 400 g potatoes, peeled and grated
    • 1 egg, beaten
    • 1 tablespoon creamed horseradish
    • 6 spring onions, finely chopped
    • Salt and black pepper
    • 1 tablespoon sunflower oil
    • To garnish: chopped fresh parsley
    • To serve: 4 tablespoons low fat cream

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Squeeze out any moisture from the grated potatoes with your hands, then place them in a bowl. Add the egg, horseradish, spring onions and salt and pepper and mix thoroughly.
    2. Heat the oil in a large, nonstick frying pan over a medium heat. Drop eight mounds of the mixture into the pan and press down with the back of the spoon to make 5 mm (¼ in) thick potato cakes.
    3. Fry the rösti for 2-3 minutes on each side until they are firm and golden. You may need to cook the rösti in two batches to prevent them sticking together.
    4. Drain them well on kitchen paper. Serve hot, topped with the crème fraîche and garnished with parsley.
    5. Variation: serve the rösti without the cream as a potato side dish.

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