Serve each rosti topped with a spoonful of zesty whipped feta. Add scrambled eggs to make it a breakfast treat.
Potato & Polony Rosti
Ingredients
- 250g Eskort French Polony, coarsely grated
- 500g potatoes, coarsely grated
- 65g cake flour
- 65g soft Danish feta
- zest and juice from one lemon
- 45ml (3 tbsp) olive oil, for frying
- 10ml (2 tsp) salt
Method
- Potato & Polony Rosti
- Place the grated potato in a kitchen towel, then close and twist the towel to squeeze out the excess liquid.
- Combine the potato, polony, flour and salt in a large bowl and mix well until thoroughly combined.
- Spoon some of the mixture into palm of your hand, depending on the portion size you’d like and mould into a flat disc. Repeat this process with the remaining rosti mixture.
- Heat the olive oil in a pan over a medium heat, and fry each rosti until golden brown on both sides.
- Zesty Whipped Feta
- Add feta, lemon juice and zest to a mixing bowl and whip until smooth.
Serve
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