Potato Rostis
Yields4 ServingsPrep Time5 minsCook Time10 mins
Ingredients
2 large desiree potatoes (scrubbed)
1 zucchini
1 red onion
1 handful roughly chopped parsley
2 tbsp vegetable oil
Salt
Pepper
3 tbsp ketchup to serve
Method
1
Grate the potato and zucchini into a bowl (leave the skins of the potatoes on for extra flavour and nutrients.)
2
Peel and thinly slice the onion, and add this to the bowl along with the parsley, salt and pepper. Give the ingredients a good mix and squeeze out any excess liquid into a separate bowl.
3
Heat two non-sticky frying pans with a little oil and place half the mixture into each pan. Push down the sides and cook on high heat for 2 minutes. Then turn down to a medium heat and cook for 4 minutes each side.
4
Carefully give the potato cakes a flip every couple of minutes to check the colour and, more importantly, to impress any onlookers! When cooked, cut into triangles and serve with ketchup.
Recipe by Magdalena Roze
Ingredients
2 large desiree potatoes (scrubbed)
1 zucchini
1 red onion
1 handful roughly chopped parsley
2 tbsp vegetable oil
Salt
Pepper
3 tbsp ketchup to serve