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
View more
Eskort Crumbed Pork Schnitzels with Creamy Potato Mash and Mushroom Sauce with Sifo the cooking husband
Croque Madame with Ham
School lunch for a week on a budget (R100)
ULTIMATE KOTA
BACON, LETTUCE & TOMATO PASTA SALAD
Lettuce Wrapped Burger
