Elawin
Guru
Makes: 4
Ingredients:
2 large potatoes
1 large beetroot, peeled
1 small red onion
5 cm piece of horseradish, peeled or 1 tsp grated horseradish from a jar
1 large garlic clove
Small bunch of dill, roughly chopped
Small bunch of tarragon, roughly chopped
Small bunch of parsley roughly chopped
1 tbsp plain flour (or rice flour to make it gluten-free)
Sunflower oil, for frying
Salt and black pepper
Method:
Put the potatoes in a pan of cold salted water and slowly bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and leave the potatoes in the hot water for 15 minutes so that they are half cooked. Drain and peel.
Coarsely grate the potatoes, beetroot and onion into a large bowl. Finely grate the horseradish into the same bowl.
Bash the garlic into a fine paste using a pestle and mortar, or crush in a garlic crusher, then add it to the bowl with the herbs. Season with salt and pepper, sprinkle over the flour and mix well.
Heat the oven to 190C/Gas mark 5. Shape the veg mix into four burger-sized patties. They should hold together well, but add a bit more flour if not.
Heat a good slug of oil in a non-stick frying pan and fry the rostis until golden brown on each side (don't be tempted to flip them more than once or move them much). Transfer to a baking tray and finish cooking in the oven for 15 minutes, until crisp and cooked through.
Serving ideas:
Serve as a great substitute for your average side of potatoes; try them with a slice of roast beef or venison and some wilted kale.
Top with smoked salmon, a dollop of creme fraiche and a handful of chopped green herbs.
Use the same mix to make mini patties and serve as fancy hash browns with a full English breakfast.
Crumble blue cheese on top, with a sparing drizzle of runny honey and a small pile of peppery watercress leaves.
Top with wilted spinach or chard and a poached egg.
Notes:
Recipe from the Riverford Autumn and Winter Veg cookbook
Photo mine (served with poached egg and kale)
