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Recipes LOADED MASHED POTATO ROSTI

LOADED MASHED POTATO ROSTI

Prep 25 mins
Cooking 10 mins
Serves Makes 12

What to do with leftover mashed potato? Make something fabulous of course! Rösti are normally made from raw potatoes, but we’re turning it on its head. We’re using mash and we’re stuffing it to the brim with all sorts of goodies. A quick dip in breadcrumbs and into the pan they go to fry until crisp and golden. And because more is more, we serve these loaded rösti with a green olive and caper salsa verde.

(Note: If you are using a mobile device to see this recipe, please ensure you view it on a landscape format so the ingredients can display properly).

- WHAT YOU WILL NEED -

  • FOR THE ROSTI
  • FOR THE SALSA VERDE
  • 10cm chorizo sausage, cut into small blocks
  • ½ cup pitted green olives, finely sliced or chopped
  • 3 cups mashed potato (NB: use floury potatoes NOT waxy ones)
  • ¼ cup capers or chopped caper berries
  • 1 heaped teaspoon Cape Herb & Spice SPICY CHIP
  • 1 clove garlic, finely minced
  • 3 spring onions, white and green parts, finely sliced
  • large bunch of flatleaf parsley (a 20g punnet), finely chopped
  • 1 round of feta cheese, crumbled
  • zest of one lemon, finely grated
  • 1 egg, whisked
  • 3 Tbsp fresh lemon juice
  • 1 cup toasted breadcrumbs or cornflake crumbs
  • 4 Tbsp extra virgin olive oil
  • olive oil, for frying

- METHOD -

Mix all the salsa verde ingredients together and set aside to infuse. Fry the chorizo in a bit of olive oil until it starts to crisp. Add chorizo to the potato, spring onions, egg, feta cheese and Cape Herb & Spice Spicy Chip Seasoning. Mix to combine. Scoop a quarter cup of mash and form round patties. Roll the patties in the breadcrumbs to coat all over. Shallow fry over medium low heat in a non-stick pan until crisp and golden on the outside. Serve with the salsa verde.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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