Carrot and potato rosti

Babiche Martens

Again, the carrot comes into its own when grated and added to potato rosti. Serve these as a starter or nibble with a piece of fresh smoked fish on top or as a side vegetable alongside grilled chicken or a steak.

Ingredients

1 medium	Potato, grated (Main)
2 cups	Grated carrot (Main)
1 tsp	Fennel seeds
½ tsp	Salt, and freshly ground pepper
2 Tbsp	Butter
½ cup	Sour cream
1 Tbsp	Creamed horseradish
100 g	Smoked fish

To serve

1

Lime

Directions

1. Place the potato into a clean tea towel and squeeze out any excess liquid. Place into a large bowl. Add the carrot, fennel seeds, salt and pepper, combining well.
2. Heat the butter in a medium skillet pan. Add carrot mixture to create a large rosti that fits the whole the frying pan, flattening with a spatula.Cook for 5-8 minutes until the underside is golden and crunchy. Flip carefully and continue to cook for 3 or 4 minutes, or until crisp.
3. In a small bowl mix the sour cream and horseradish. Cut the rosti into wedges and top with a dollop of sour cream and a piece of fish.
4. Serve with a squeeze of lime.

More of Angela's carrot recipes

• Carrot fritters
• Quick carrot cake