Leek & Herb 

Rosti Bake 

We call this dish mock whitebait in New Zealand its absolutely delicious with grilled bacon & poached eggs.  

Vegetarian

Vegan

Dairy Free

Gluten Free

Wheat Free

SERVES: 4

INGREDIENTS

  • 1 leek - finely chopped & washed 

  • 500g potatoes - (red roosters are awesome) peeled & washed 

  • 1 small white onion - peeled but left whole  

  • Huge handful parsley - washed picked & chopped 

  • 10 chives finely chopped 

  • Salt & pepper - (go generous)  

  • 1 large free range egg 

  • 1 ½ tbsp plain flour 

  • 1 tsp baking powder  

  • Olive oil for cooking  

METHOD: 

  1. Pre heat your oven to 180 fan-bake.  

  2. Add your leeks to a bowl. Grate your potatoes on the large part of a grater, grate the onion as well add both to the bowl. Add your chopped parsley & chives, using your hands mix really well. Leave to the side for 5-10 minutes while the starches settle & do their magic.  

  3. Squeeze the excess liquid/starch from the potatoes using your hands or pushing into a colander. Get as much out as you can or you will struggle to get the rosti to crisp up.  

  4. Put the mix back into a clean bowl with no starch or liquid & add the egg, again mix thoroughly. Add the flour, baking powder & season really well. Mix again.  

  5. Heat two non stick fry pans over a high heat covering the bottom of the pan with olive oil. When the pan & oil are hot, split the mix into the two pans & using the back of a spoon smooth the mix out.  

  6. When the underside is golden brown & crispy, flip over with a fish slice. Once the other side is golden brown pop pans into the oven for 15-20 minutes until you have a lovely golden brown crisp rosti. 

Kj's Tips

  • If you are not confident with pan cooking you can place the mix into a greased roasting dish & bake until golden brown. You will get a less crispy texture but it still tastes as good. You will need to bake it for about 1 hour.  

  • If you want to make this gluten free use gluten free flour & add ½ tsp of xanthum gum to the mix.  

  • This is really nice with ham & a handful of smoked cheddar in the mix after you have squeezed the starches out.  

  • STORAGE:

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