Great for weekend breakfast! This is a simple 3-2-1
recipe. I usually use 3x this amount i.e. 9 potatoes, 6 tablespoons of flour
and 3 eggs.
My family like to eat these with Japanese okonomiyaki sauce and
Kewpie mayonnaise but experiment with anything that takes your fancy.
For a
change you can add some chopped garlic to the mix or replace 1 in 3 of the
potatoes with zucchini.
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
INGREDIENTS
3 Potatoes
2 tbsp Plain
flour
1 Egg
Salt to taste
METHOD
Peel and grate
the potatoes, squeeze out as much liquid as you can over a colander and combine
in a large bowl with the flour and egg.
Heat a frying
pan over a medium flame and add a little olive oil. Roll the rosti mixture into
balls just larger than a golf ball and place 3 or 4 in the hot oil. Once they
start to sizzle, use a spatula to flatten them into pancakes. Fry on each side
until golden brown.
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