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Potato rostis with beetroot horseradish
Gluten-free
gf
Vegetarian
v
Potato rostis with beetroot horseradish
Gluten-free
gf
Vegetarian
v
Serves
Makes
4 rostis
Time
Cooks In
25 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
Dinner Party
Christmas
Healthy meals
Healthy lunch ideas
Nutrition per serving
Plus
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
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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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Recipe From
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.
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