This dish is the perfect weekend brunch or casual lunch dish. If you’re feeling extravagant, add some poached eggs and avocado on the side. The rosti can also be served with anything from fish or meats like chicken, beef or pork. Recipe by advocate, Chef Tom Walton.
Ingredients 16
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Method 7
Peel the & then set aside.
Remove the corn kernels from the .
Coarsely grate the and . Place them together into a clean cloth, wrap it up and squeeze out as much liquid as possible, discarding the liquid. Place the grated vegetables into a mixing bowl and add the , finely diced , , , large , salt and pepper. Mix well to combine.
Heat a large frying pan over a medium high heat & add half the butter. When foaming, spoon in half the mix, making 4 rosti. Gently press down, not too much, and allow them to cook for 4-5 minutes, adjusting the heat as necessary to get a nice golden crust.
Flip the rostis over and continue to cook for another 5 minutes, until cooked through and golden. Remove to a plate and repeat the cooking with the remaining mixture and .
Combine the in a bowl with the finely chopped , a squeeze of lemon juice, salt and pepper to taste. Set aside.
Serve the rostis with a little herbed yoghurt spooned over, some draped around, , , extra , flat-leaf parsley leaves scattered, and lemon wedges on the side.
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