|Sat Fat 5.9g||29%|
Preheat the oven to 200°C/180°C fan. When it is hot, add the cherry tomatoes, drizzled with a little olive oil and sprinkled with salt and pepper. (These will take about 20 minutes and will be ready by the time the rosti are).
Wilt the spinach by pouring boiling hot water over it in a colander in the sink. Remove the excess water by placing an empty bowl on top of the spinach and pushing the liquid through the colander (the rosti will cook much better if all excess water is removed). Remove the spinach from the colander and allow to cool.
Add the peeled and grated potatoes to a bowl. Add the egg, flour, spring onion, nutmeg and chilli flakes, salt and pepper and stir well. Add the wilted and squeezed spinach and stir again, finally adding the crumbled feta and stirring briefly to incorporate.
Heat the oil in a large frying pan until hot (this is important as you really want the rosti to crisp up). Spoon the mix into the pan – forming shapes about 10cm wide. After about 3 minutes you can carefully flip each rosti. Cook for a further 3 minutes and then transfer to a large oven tray for a further 10 minutes to finish cooking (you may need to do this in batches).
Serve the rosti with the roasted cherry tomatoes on the top.
TIP These freeze well.
500g smooth potatoes (such as Desiree), peeled and roughly grated
150g cherry vine tomatoes
1 egg, lightly beaten
30g plain flour
2 spring onion, finely chopped
¼tsp nutmeg (optional)
¼tsp chilli flakes
100g feta, crumbled
This hearty dish finds beautifully exotic flavours collide with spiced potatoes. Incredibly easy to produce and tantalisingly tasty!
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."
Want to make chips at home? We have the perfect recipe for you to create oven chips which take just 5 minutes to prep.
This campaign was originally produced in the framework of a programme co-financed by the European Union