Potato rösti with rocket, tomato and a dollop of basil mayonaisse

It is meat-free Monday and lunch time! I have been craving potato rösti for a while now, but I have to admit that it is the one thing that I have had very little success with. Which is quite ridiculous as it seems so easy in all the recipes I have found. My potatoes are usually to watery, or to dry, doesn’t keep shape, stays raw or turns to mush. I have tried parboiled potato, mashed potato, raw potatoes, and the good ol’ raw potato and onion mix.  My boyfriend also gave it a go last week, but with little success either. Thus I set myself the challenge of attempting the perfect, golden potato rosti again, and with lunch being on the line I really did put in the effort!

It balanced perfectly with the acidity of the tomato, pepperyness of the rocket and creaminess of the mayo. It turned out to be a really tasty and easy lunch, even if I have to say so myself!

I used one potato for 4 röstis (which should serve 2 for a very light lunch, or 1 for a more proper lunch).

Potato rösti:

1 potato grated,

3 tablespoons butter or margarine, melted

2 teaspoons cake flour

1 sprig spring onion, finely sliced

salt and pepper to taste

2 tablspoons cooking oil for frying

Squeeze the water out of the grated potato, and mix with the spring onion in a mixing bowl. Add the melted butter, salt and pepper and mix through. Lastly add the flour, mix well and form patty shapes with your hands. Heat the oil in a frying pan over high heat, and add the potato röstis. Fry for 5-8 minutes on each side, until golden brown. Dry on a paper kitchen towel, and serve warm with a slice of tomato, shredded rocket and a dollop of mayonnaise mixed with basil pesto.

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