Carrot and potato rosti
Photo by 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.
|1 medium||Potato, grated|
|2 cups||Grated carrot|
|1 tsp||Fennel seeds|
|½ tsp||Salt, and freshly ground pepper|
|½ cup||Sour cream|
|1 Tbsp||Creamed horseradish|
|100 g||Smoked fish|
- 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.
- 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.
- 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.
- Serve with a squeeze of lime.
More of Angela's carrot recipes