Rosti is such a versatile dish and personally I love it. Usually when I make this dish I use raw potatoes but this time I wanted to do it in what many say is the real version: with boiled potatoes. Continue reading
Exotic Rosti with Carrots
Recipe for 2 as main / 4 as a side dish
Prep time: 10 min
Cook time: 25 min
400 g boiled and peeled potatoes (the waxy kind will absorb less fat than the floury)
200 g peeled carrots
40 g chopped peanuts (about 2.5-3 tbsp)
4 tbsp chopped coriander
3 red chilies
2 tbsp rapeseed oil
Grate the potatoes and the carrots using a grater with wide holes. Add salt and mix.
Deseed the chili and finely chop it.
In a reasonably large non-stick pan heat the oil on a low-medium heat and add the potatoes, carrots, chili and salt. Cook for 5 minutes stirring occasionally to allow some of the moisture evaporate.
Add the peanuts and the coriander and stir. With a spatula shape the potatoes into a large cake, reduce the heat and cook for about 15 min. Place a dish or a lid on the pan and quickly flip the rosti. Let the cake slide back in the pan and cook the other side for another 10 min.