Potato rösti
Meals
This well known Swiss dish of seared, brilliant potato patties with onion and sage makes a delectable side dish for two - wonderful all alone, or top with a broiled egg
Cooking Ingredients
2-3 Maris Flautist potatoes (around 400g), stripped and coarsely ground
1 medium egg, beaten
1 tsp plain flour
¼ tsp baking powder
½ little onion, finely cleaved
6 sage leaves, 2 finely cleaved, 4 entirety
3 tbsp sunflower or vegetable oil, for searing
Cooking Direction
Stage 1
Extract any overabundance water from the ground potatoes, then tip into a bowl and blend well in with the egg, flour, baking powder, onion and cleaved sage leaves. Season well. Heat 2 tbsp oil in an enormous non-stick griddle over a medium intensity, and spoon the blend in to make 4 röstis, smoothing them down with the rear of a spoon into plate shapes. Cook for 5 mins each side until brilliant brown and fresh, then, at that point, channel on kitchen paper. Can be made up to 8 hrs ahead of time and kept in the cooler (see tip).
Stage 2
At the point when prepared to serve, heat the excess 1 tbsp oil in the skillet over a medium intensity. Add the entire sage leaves and cook for 20 secs until fresh yet at the same time green. Channel on kitchen paper and top each rösti with a seared sage leaf.