Jamie Oliver

Potato rostis with beetroot horseradish

Potato rostis with beetroot horseradish

Makes 4 rostis
Cooks In25 minutes
DifficultySuper easy
Healthy
Nutrition per serving
  • Calories
    220
    11%
  • Fat
    10.3g
    15%
  • Saturates
    1.1g
    6%
  • Protein
    4.4g
    9%
  • Carbs
    29.6g
    11%
  • Sugars
    7.1g
    8%
  • Salt
    0.6g
    10%
  • Fibre
    4.4g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe
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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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

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Method

  1. Coarsely grate the potatoes, then squeeze out the excess liquid.
  2. 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.
  3. Combine the potatoes, onion and garlic in a large bowl, add the cumin and season. Use your hands to shape into 4 patties.
  4. 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.
  5. Combine the grated beetroot and horseradish in a bowl and serve on top of the rostis.

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Nutrition per serving
  • Calories
    220
    11%
  • Fat
    10.3g
    15%
  • Saturates
    1.1g
    6%
  • Protein
    4.4g
    9%
  • Carbs
    29.6g
    11%
  • Sugars
    7.1g
    8%
  • Salt
    0.6g
    10%
  • Fibre
    4.4g
    -

Of an adult's reference intake