Potato rostis with beetroot horseradish

Name: Potato rostis with beetroot horseradish
Total time: 25 min
Yield: 4 rostis
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

Makes 4 rostis

Cooks In25 minutes

DifficultySuper easy

Jamie Magazine Vegetables Dinner Party Christmas Healthy meals Healthy lunch ideas

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

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

Jamie Magazine

By Laura Fyfe

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.