POTATO perfection

RÖSTIS with CARAMELISED ONION

MAKES 8-12 RÖSTIS / PREPARATION: 20 MIN / RESTING:15 MIN / COOKING: 25-30 MIN

RÖSTIS

6 large potatoes
2,5ml (½t) salt
15ml (1T) olive oil
2 large onions, chopped
250ml (1c) grated butternut
a handful fresh coriander
freshly ground pepper
60ml (¼c) flour
1 egg
oil, for shallow-frying

TO SERVE

125ml (½c) cream cheese
5ml (1t) chopped fresh mint
2 spring onions, chopped (optional)

1 Röstis Grate the potatoes and mix the salt in. Transfer to a colander and leave to stand for about 15 minutes.

2 Meanwhile, heat the oil in a pan and fry the onion until golden brown, then transfer to a large mixing bowl.

3 Press any excess moisture from the potatoes and add to the onion. Add the butternut and coriander and mix well. Season with the pepper, then mix in the flour and egg.

Heat enough oil in a pan for shallow frying. Put dollops of the potato mixture in the pan, press the dollops a little flatter and fry over medium heat until brown on one side. Carefully turn over and fry until brown