Potato, broccoli, parmesan and chilli rosti

After busting a gut at work this week I’ve reached the weekend but still got more to do. I can’t even be bothered to leave the house to go shopping but need something quick and tasty to eat. Well these rosti-esque bites I just came up with truly served their purpose. Ready in 15 minutes, crispy on the outside soft and yummy in the middle. Perfect.

Potato Rosti

Serves: 1 as a snack/light lunch

Ingredients:
1 medium to large potato, peeled and coarsely grated
2 florets of brockley
30g parmesan cheese
Generous pinch of red chilli flakes
1 medium egg, beaten
Salt and pepper
Olive oil

 

Mayonnaise:
2 tbsp mayonnaise
2 cloves garlic, pan-roasted in their skins in a little olive oil then peeled and chopped
2 pieces of sun dried tomato, chopped

Method:
Pile your potato in the centre of a clean tea towel then twist to squeeze out as much liquid as possible. If you skip this step you will end up with soggy rosti.

Slice the tops of the florets leaving any stalk behind then finely chop and add to the potato.

Add the cheese and chilli flakes, season, then stir everything together binding with as much beaten egg as is needed to coat the mixture and to be able to form 3 patties in your hand (the mix, however, shouldn’t be too wet).

Heat 1 tbsp olive oil in a frying pan then fry over a medium heat until golden brown and cooked through, about 4-5 on each side.

Puree the garlic in a pestle and mortar then stir into the mayonnaise with the sundried tomato. Stir together and season to taste. Eat.