Potato Rosti with Tomato Salsa Waffle

Ingredients

• 2kg waxy potatoes, peeled
• and grated
• 3 eggs
• 250g sour cream
• 2 tablespoons horseradish cream
• Salt and pepper, to taste

Melted butter (optional)

Salsa

• 3 tomatoes, diced
• 1 avocado, diced
• 1 small red onion, finely diced
• 1 garlic clove, finely chopped
• 1 jalapeño chilli pepper (stems, ribs,
• seeds removed), finely diced
• ½ cup chopped coriander
• Juice of a lime
• 1 tablespoon oil

Baby spinach leaves and grated parmesan to serve

Method

1. Select CUSTOM setting and dial up 7 on the browning control dial.
2. Preheat until orange light flashes up and the word HEATING disappears.
3. Grate potatoes, place into a clean tea towel and squeeze to remove most of the moisture.
4. Combine eggs, sour cream and horseradish in a large mixing bowl. Toss through grated potatoes to coat and season well with salt.
5. Spread approximately 1 cup of the potato mixture into each waffle square. Close lid and cook for 15 minutes or until potatoes are cooked and crispy. To give the rostis a golden colour, brush tops of potato rosti with melted butter halfway through cooking time.
6. Meanwhile toss the tomatoes, avocado, red onion, garlic, chilli and coriander. Combine with lime juice, oil and season to taste with salt and pepper.
7. Serve hot rosti topped with tomato salsa, baby spinach and parmesan.