spring onion rostis with spicy salsa

How to make spring onion rostis with spicy salsa recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
875 g (1¾ lb) boiled potatoes (King Edward or Maris Piper)
6 spring onions, finely chopped
2 garlic cloves, very finely chopped
1 large egg, lightly beaten
4 tablespoons sunflower oil
lime wedges, to serve
Salsa
2 plum tomatoes, deseeded and roughly chopped
1 red chilli, deseeded and finely chopped
1 small red onion, halved and very thinly sliced
4 tablespoons finely chopped fresh coriander
2 avocados, peeled, stoned and roughly sliced
juice of 2 limes
1 tablespoon avocado oil
salt and pepper

Method:
Make the salsa by mixing all the ingredients together in a bowl. Season well and set aside until ready to serve.

Peel and coarsely grate the potatoes. Add the spring onions, garlic and egg and use your fingers to combine the mixture evenly.

Heat a large, nonstick frying pan over a high heat and add half of the oil. Working in batches, divide the potato mixture into 8 portions.

Spoon 4 of the portions into the oil and pat down to form rostis about 8–10 cm (3–4 in) in diameter. Cook for 3–4 minutes on each side and then carefully transfer to a large nonstick baking sheet.
Repeat with the remaining oil and potato mixture to make 8 rostis.

Serve the rostis accompanied by the salsa and the lime wedges.

For spring onion & potato broth, place 12 sliced spring onions, 400 g (13 oz) cooked, cubed potatoes, 2 crushed garlic cloves, 4 tablespoons chopped fresh coriander leaves, 600 ml (1 pint) hot vegetable stock and 500 ml (17 fl oz) milk in a saucepan. Bring to the boil and cook for 5–6 minutes or until piping hot. Season and serve immediately. Total cooking time 10 minutes.

spring onion rostis with spicy salsa