No Waste Golden Potato Rosti with Yoghurt & Betroot Relish
SERVES 4
Recipe By Courtney Roulston for Rabobank
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients
4 medium washed potatoes (around 800g)
½ teaspoon ground turmeric
Sea salt and pepper to taste
4 tablespoons ghee or extra virgin olive oil
2/3 cup yoghurt to serve
¼ cup coriander sprigs to serve
Beetroot Relish:
1 large beetroot, washed, grated
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 small onion, diced
1 tablespoon ginger, finely chopped
10 curry leaves
Juice and zest of ½ lemon
Method
Step 1. Place a clean tea towel onto a tray and grate the potatoes onto the towel. Over a bowl squeeze the grated potato into a ball to remove as much liquid as possible (the potato liquid can be used in your next stock or soup).
Step 2. Place the grated potato into a bowl and mix through the turmeric, sea salt and 2 tablespoons of ghee.
Step 3. Heat 1 tablespoon of ghee in a heavy based fry pan over a medium heat. Add the potato to the pan and use a spatula to gently shape the rosti into an even circle around 2cm in thickness- making sure not to press down to firmly on the rosti as you want some air in between the potato for it to cook through. Leave on a gentle heat for 15-20 minutes or until the bottom is golden and crispy. Carefully flip over and cook for further 10-15 minutes, or until golden all over and tender on the inside.
Step 4. Meanwhile to make the relish, heat the remaining ghee in a small frying pan over a medium heat. Add the mustard and cumin seeds and leave to cook for 30 seconds. Add in the onion and cook for 4 minutes, or until starting to go slightly brown. Mix in the ginger and curry leaves and simmer for 30 seconds before adding in the grated beetroot. Cook for 1 minute, then remove the pan from the heat and mix through the lemon zest and juice.
Step 5. To serve, place the rosi onto a platter and cut into thick wedges. Dollop over the yoghurt and beetroot relish. Scatter with coriander sprigs before serving.