Description
Golden crispy potato rostis with onion and fresh sage – enjoy as part of a fry up or as a side to some fish!
Ingredients
Units
Scale
- 400 g potatoes
- 1 egg, beaten
- 1 teaspoon plain flour
- 1/4 teaspoon baking powder
- 1 white onion, finely diced
- 5 sage leaves, finely chopped OR 1 tablespoon dried sage
- 1 teaspoon garlic granules
- 2 tablespoons vegetable oil, for frying
Instructions
- Grate the potatoes (using the coarse side of your grater) directly onto a clean tea towel. Roll up the towel, hold over the sink and squeeze as much moisture as possible out of them.
- Tip the potato into a bowl and mix well with the egg, flour, baking powder, onion and sage. Season well.
- Heat the oil in a large non-stick frying pan over a medium heat. Shape the potato mix into 4 rostis and very gently flatten them down to make them disc shaped.
- Put each one a fish slice or spatula and slide off gently into the hot oil – at this point the rostis will look like they won’t hold together – you will lose a few bits during cooking and turning but they will hold together much better as they cook so don’t worry!
- Cook for about 5 minutes on each side or until golden brown and crisp.
- When cooked, drain on a plate lined with kitchen roll briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: Per rosti
- Calories: 98 kcal (5%)
- Fat: 2g (3%)
- Saturated Fat: 0.5g (2%)