Combine the yoghurt, chilli flakes and lemon juice in a small bowl.
Serve the rosti with yoghurt and top with fresh salad greens.
Herbed Red Onion & BBQ Rasher Rosti
Ingredients
- 1 pack Eskort BBQ Rashers
- 2 red onions, sliced
- 10 ml (2 t) rosemary, chopped
- 15 ml (1 T) thyme, chopped
- 30 ml (2 T) Italian parsley, chopped
- 60 ml (¼ C) chives, chopped
- 4 large potatoes, chopped (place in cold water)
- 10 ml (2 t) flour
- 1 egg
- salt and pepper to taste
- fresh salad greens
- 125 ml (½ C) plain yoghurt
- 5 ml (1 t) chilli flakes
- juice of one lemon
- olive oil for cooking
Method
- Preheat oven to 190°C.
- Heat olive oil in a frying pan over moderate heat and fry onions until glossy.
- Add herbs and fry for 2 minutes. Remove from heat.
- Drain potatoes and press all the liquid out using a clean dish towel.
- In an oven-proof pan, mix the potatoes, flour and egg.
- Season with salt and pepper and spread the mixture evenly across the pan.
- Place the rashers on top and bake for 15 minutes.
Serve
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