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Potato rostis with beetroot horseradish
Gluten-free
gf
Vegetarian
v
Potato rostis with beetroot horseradish
Gluten-free
gf
Vegetarian
v
Makes
4 rostis
Cooks In
25 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
Dinner Party
New Year party picks
Christmas
Healthy meals
Nutrition per serving
Calories
220
11%
Fat
10.3g
15%
Saturates
1.1g
6%
Sugars
7.1g
8%
Salt
0.6g
10%
Protein
4.4g
9%
Carbs
29.6g
11%
Fibre
4.4g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Laura Fyfe
Tap For Method
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
Tap For Method
Recipe From
Jamie Magazine
By Laura Fyfe
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Tap For Ingredients
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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