Homemade crunchy rosti is wonderful. Here, I’ve given it the Indian touch, spicing the half-potato, half-kumara mix with a little curry powder. Make sure you squeeze the starchy liquid from the potato, otherwise your rosti will be soggy.
I used a large cookie cutter to give the rosti a uniform shape, but this is not the traditional method.
For a more rustic shape, you can put the mixture straight into the pan in large spoonfuls and flatten slightly. This dish is also good for breakfast or brunch — simply top with a poached egg.
Ingredients
| 3 medium | Potatoes, peeled and grated (Main) |
| 2 | Kumara, peeled and grated (Main) |
| 1 tsp | Salt |
| 1 Tbsp | Curry powder |
| 1 knob | Butter |
| 1 Tbsp | Olive oil |
| 120 g | Spinach (Main) |
| 2 cups | Lentils, cooked, warm (Main) |
| 2 | Tomatoes, chopped small |
| ¼ cup | Chopped dill |
| ¼ cup | Yoghurt |
| ½ | Lemons, zest |
| ½ cup | Grated parmesan cheese, and extra to garnish |
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Directions
- Place grated potato and kumara in a clean tea towel. Gather the tea towel up and squeeze to remove any starchy juice. Place in a bowl and add the salt and curry powder.
- Heat butter and oil in a pan to a medium heat. Place a handful of potato mix in the pan. You can use a cookie cutter here to give it a more even shape, if you wish. Cook for 5 minutes until the vegetables have softened, then flip and cook for a further 5 minutes. Cook the remaining mixture as above.
- Place spinach in a bowl and microwave for 1 minute to wilt. Add lentils, tomatoes, dill, yoghurt, lemon and parmesan, and salt and pepper to taste.
- Serve hot rosti topped with the warm salad and extra parmesan.
