Rosti are so versatile as a light lunch or supper dish. You can use basically anything you have in the fridge and larder to create a tasty snackish meal.
Using baby Charlottes, unpeeled but cleaned up of eyes and dark skin patches. I cut them in half and boiled them in salted water. I use a so-called ‘lite’ salt these days. We love salt too much and I try to mitigate against too much damage as we age by using a mixture of Sodium chloride and Potassium chloride.
He was promoting fresh garden peas (which are beautiful and I have probably missed planting seed for this year’s cropping).
So I used frozen peas because that’s what I had. I didn’t have courgettes which would work really well to fill the rosti, so I used a mini Cos called Baby Gem. I used to grow thousands of them in Mullumbimby for the salad leaf mix that I sold. As a stand alone lettuce it has a great shelf life and is crunchy. Yum.
So, here’s my ingredient list:
500gr baby potatoes cleaned but not peeled, halved and boiled in salted water
200gr frozen or fresh shelled peas boiled not mushy
1 mini Cos lettuce roughly cut, leaves separated
2 lightly beaten eggs
Some grated parmesan – the amount is to your taste. I used lots because we both love cheese. Should have used more!
Some breadcrumbs will help bind the mixture. You could use ground rice but not too much.
Toasted pine nuts if you have them available in the larder
Some torn basil leaves
2 tbsp Olive oil
Pepper and salt
What to do:
Mash the boiled potatoes very roughly in a bowl and add the olive oil. Add the cooked, drained peas, parmesan, pepper and some salt and the egg. Mix without mashing the potatoes too much and add the breadcrumbs, pine nuts, basil and the lettuce. Take a quick taste, add further seasoning if necessary.
Form into patties and firm the edges with a spatula to stop the peas falling out. Heat some oil in a large frying pan and add the formed rosti carefully. Don’t be tempted to turn them too quickly. Let them brown up first and as the egg cooks, the rosti become easier to handle. The other temptation is to try and cook the rosti on too high a heat so that they brown but the inside doesn’t cook. Better to use a lower heat so that everything cooks and browns at the same time. Turn them over once when browned and serve with a dressing of your choice.
There are so many ready-made dressings around that it is often easier to use a bought one. There’s Heinz Blue Cheese Dressing on the shelves; a Nando Sun-dried Tomato and Basil sauce and any number of other sauces and dressing to titillate your palette.
Or make your own. Ainsley made a tangy tomato dressing with plum tomatoes, sun-dried tomatoes, shallot and red wine vinegar. I didn’t but it sounds good.