Tuesday, April 19, 2011

Mini Rosti's

White potatoes (1 makes 2 patties)
olive oil
salt & pepper
goat cheese
smoked salmon

Fill a pan with 1 ½ cups of water and let simmer. Add one handful of spinach for every rosti you’re making. Let the spinach simmer for roughly one minute and drain.

Coat the same pan with olive oil and add the spinach. Sauté for roughly two minutes until spinach is wilted. Set aside.

Peel and grate potatoes. Use as many as you like; one medium potato makes about 2 large patties.

Add oil, salt, and pepper and mix until all shavings are covered.

Turn on burner to medium heat and add oil to the pan. Wait until the pan is hot

Put a large spoonful of the mixture in the pan and press down. (See Latkes)

Let it cook for a few minutes or until it sticks to the pan.

Flip every 2 minutes or until each side becomes dark brown.

On each base patty, spread a thick layer of goat cheese, followed by a spoonful of sautéed spinach, and a few pieces of smoked salmon. Lastly, add the top patty.

Do not heat up the whole rosti but make sure the patties are hot and crispy when served.

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