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

Healthy

Vegetables, Dinner Party, New Year party picks, Party food

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

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

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Jamie Magazine

By Laura Fyfe

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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.