Potato rosti little cakes

07OCT

Potato rosti little cakes

It’s an easy and quick idea to cook an original and tasty side dish made of potatoes!

MAKES 5 BITES (diameter 8 cm)

READY IN 25’

INGREDIENTS

3 potatoes, medium

Salt and pepper to taste

1 teaspoon onion, chopped

1 teaspoon potato starch

Extra virgin olive oil to taste

1 teaspoon butter

For the stuffing I suggest you:

zucchini and fresh cheese
speck and cheese (“Provola cheese”)

STEP 1: GRATE THE POTATOES

Peel and grate the potatoes coarsely.

STEP 2: ADD THE OTHERS INGREDIENTS

Squeeze well the potatoes, then place them into a bowl. Add salt, pepper, onion and potato starch. Blend with a spoon.

STEP 3: COOK THE ROSTI

Heat a large frying pan over a medium heat and add a tablespoon extra virgin olive oil and a teaspoon butter. Place a spoonful of mixture in the pan and gently try to push it down to create a circular shape.

Do the same with the remaining potato (you can also use a metal chef’s ring to get a more regular shape).

Cook the potato rosti little cakes for 10 minutes on both sides (covered with a lid), until cooked inside and crispy on the outside.

A PIECE OF ADVICE: potato rosti little cakes are usually served as a side dish with meat or fish , but you can also fill them for example with grilled zucchini and fresh cheese or speck and Provola cheese… so tasty!