SWEET POTATO RöSTI RECIPE - BBC FOOD
Inexpensive and quick to prepare, these delicious sweet potato röstis work brilliantly with a salad, as a burger filling or as a lunch box snack. To make this vegan, swap the mayonnaise for vegan mayonnaise. Each rösti provides 164 kcal, 3g protein, 28g carbohydrates (of which 5g sugars), 4g fat (of which 0.5g saturates),3.5g fibre and 0.3g salt.
Provided by Lucy Parker
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 8 röstis
Number Of Ingredients 15
Steps:
- Put the red onion, red pepper, garlic and ginger in a large bowl. Add the cornflour, then season with salt and pepper.
- Grate the sweet potato onto a clean teatowel or kitchen paper and squeeze out the excess liquid. Mix the grated potato into the ingredients in the bowl.
- Sift in the flour and mix well. Set aside for 5 minutes for the flour to absorb the moisture – you should be able to roll the mixture into a ball that sticks together. If there is too much moisture, mix in more flour, a tablespoon at a time, until it has a firmer hold.
- To make the dill mayonnaise, whisk the ingredients together with a tablespoon of water and a pinch of salt in a small bowl.
- Pour a teaspoon of rapeseed oil into a large frying pan and place over a high heat.
- Divide the sweet potato mixture into 8–10 balls, then flatten each one.
- Add 4–5 röstis to the pan and fry for 5–6 minutes on each side until crisp, browned and cooked through. Drain on kitchen paper and keep warm while you repeat with the remaining oil and röstis.
- Serve the röstis with the dill mayonnaise.
Nutrition Facts : Calories 164kcal, CarbohydrateContent 28g, FatContent 4g, FiberContent 3.5g, ProteinContent 3g, SaturatedFatContent 0.5g, SugarContent 5g
CACIO E PEPE RöSTI RECIPE | BON APPéTIT
All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.
Provided by Christina Chaey
Yield 6 - 8 Servings
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot and pour in water to cover by 2"; season generously with salt. Bring to a boil over medium-high heat, then reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 8–10 minutes. Drain potatoes; transfer to a rimmed baking sheet and chill until cool, at least 1 hour. (Fully cooling the potatoes prevents them from getting gummy.)
- Grate potatoes on the large holes of a box grater or with a food processor fitted with the grater attachment. (Alternatively, you can use a mandoline fitted with a julienne slicer to create ₁⁄₁₆" matchsticks.) Transfer grated potatoes to a large bowl and toss with 2 oz. grated Parmesan, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 2 tsp. pepper.
- Heat 3 Tbsp. oil in a medium nonstick skillet over medium. Add potato mixture (it will seem like a lot at first) and, using a heatproof rubber spatula, spread out in an even layer, pressing down on to ensure potatoes make good contact with pan. Cook, occasionally pressing down on potatoes and running spatula around edges and bottom of pan to prevent sticking, until underside is evenly golden brown and crisp, 7–9 minutes. Remove from heat.
- Set a large plate upside down over pan. In one swift and confident motion, flip pan and plate to invert rösti onto plate. Set pan back over medium heat, add remaining 1 Tbsp. oil, and carefully slide in rösti, crispy side up. Using spatula, tuck edges into pan to create a neat disk. Cook until second side is golden brown, 5–7 minutes. Run spatula around edges of rösti and give pan a shake until you can feel rösti freely move around in pan. Carefully slide rösti onto a platter and top with more Parmesan and pepper. Slice into wedges to serve. Do ahead: Potatoes can be boiled 1 day ahead. Let cool; cover and chill. Rösti (without additional cheese) can be made 3 hours ahead; store uncovered at room temperature. Reheat in a 300° oven 10 minutes before serving.
More about "rösti recipes"
SWEET POTATO RöSTI RECIPE - BBC FOOD
Inexpensive and quick to prepare, these delicious sweet potato röstis work brilliantly with a salad, as a burger filling or as a lunch box snack. To make this vegan, swap the mayonnaise for vegan mayonnaise.
Each rösti provides 164 kcal, 3g protein, 28g carbohydrates (of which 5g sugars), 4g fat (of which 0.5g saturates),3.5g fibre and 0.3g salt.
From bbc.co.uk
Reviews 4.2
Calories 164kcal per serving
From bbc.co.uk
Reviews 4.2
Calories 164kcal per serving
- Serve the röstis with the dill mayonnaise.
See details
CACIO E PEPE RöSTI RECIPE | BON APPéTIT
All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.
From bonappetit.com
Reviews 4.1
From bonappetit.com
Reviews 4.1
- Set a large plate upside down over pan. In one swift and confident motion, flip pan and plate to invert rösti onto plate. Set pan back over medium heat, add remaining 1 Tbsp. oil, and carefully slide in rösti, crispy side up. Using spatula, tuck edges into pan to create a neat disk. Cook until second side is golden brown, 5–7 minutes. Run spatula around edges of rösti and give pan a shake until you can feel rösti freely move around in pan. Carefully slide rösti onto a platter and top with more Parmesan and pepper. Slice into wedges to serve. Do ahead: Potatoes can be boiled 1 day ahead. Let cool; cover and chill. Rösti (without additional cheese) can be made 3 hours ahead; store uncovered at room temperature. Reheat in a 300° oven 10 minutes before serving.
See details
SWEET POTATO RöSTI RECIPE - BBC FOOD
Inexpensive and quick to prepare, these delicious sweet potato röstis work brilliantly with a salad, as a burger filling or as a lunch box snack. To make this vegan, swap the mayonnaise for vegan mayonnaise.
Each rösti provides 164 kcal, 3g protein, 28g carbohydrates (of which 5g sugars), 4g fat (of which 0.5g saturates),3.5g fibre and 0.3g salt.
From bbc.co.uk
Reviews 4.2
Calories 164kcal per serving
From bbc.co.uk
Reviews 4.2
Calories 164kcal per serving
- Serve the röstis with the dill mayonnaise.
See details
CACIO E PEPE RöSTI RECIPE | BON APPéTIT
All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.
From bonappetit.com
Reviews 4.1
From bonappetit.com
Reviews 4.1
- Set a large plate upside down over pan. In one swift and confident motion, flip pan and plate to invert rösti onto plate. Set pan back over medium heat, add remaining 1 Tbsp. oil, and carefully slide in rösti, crispy side up. Using spatula, tuck edges into pan to create a neat disk. Cook until second side is golden brown, 5–7 minutes. Run spatula around edges of rösti and give pan a shake until you can feel rösti freely move around in pan. Carefully slide rösti onto a platter and top with more Parmesan and pepper. Slice into wedges to serve. Do ahead: Potatoes can be boiled 1 day ahead. Let cool; cover and chill. Rösti (without additional cheese) can be made 3 hours ahead; store uncovered at room temperature. Reheat in a 300° oven 10 minutes before serving.
See details
41 WAYS TO USE LEFTOVER HAM - STAY AT HOME MUM
Dec 17, 2020 · Christmas ham and potato rösti isn’t just for Christmas Day. You can eat it whenever you want, even on New Year’s Day! This can also be eaten any time of the day, be it breakfast, lunch, or dinner! Don’t forget to use your use leftover ham!
From stayathomemum.com.au
From stayathomemum.com.au
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41 WAYS TO USE LEFTOVER HAM - STAY AT HOME MUM
Dec 17, 2020 · Christmas ham and potato rösti isn’t just for Christmas Day. You can eat it whenever you want, even on New Year’s Day! This can also be eaten any time of the day, be it breakfast, …
From stayathomemum.com.au
From stayathomemum.com.au
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