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Potato rostis with beetroot horseradish
Potato rostis with beetroot horseradish
Makes 4 rostis
Cooks In25 minutes
DifficultySuper easy
Healthy
Jamie Magazine
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Ingredients
- 2 large potatoes
- ½ a red onion
- 1 clove of garlic
- 1½ teaspoons cumin seeds
- 3 tablespoons vegetable oil
- 2 medium beetroots
- 2 tablespoons creamed horseradish
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Jamie Magazine
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Method
- Coarsely grate the potatoes, then squeeze out the excess liquid.
- Peel and finely slice the onion, peel and crush the garlic, then lightly toast the cumin in a dry pan. Peel and coarsely grate the beetroot.
- Combine the potatoes, onion and garlic in a large bowl, add the cumin and season. Use your hands to shape into 4 patties.
- Heat the oil in a pan and fry the rostis over a medium-low heat for about 10 minutes on each side, turning carefully and adding more oil, if needed.
- Combine the grated beetroot and horseradish in a bowl and serve on top of the rostis.
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