Potato Rosti with Tomato Salsa Waffle
A savoury dish, great for a light lunch.
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Ready Time
55 mins
55 mins
Preparation
25 mins
25 mins
Cooking
30 mins
30 mins
Serves
8
55 mins
Ready Time
Ready Time
25 mins
Preparation
Preparation
30 mins
Cooking
Cooking
8
Serves
Serves
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
- Select CUSTOM setting and dial up 7 on the browning control dial.
- Preheat until orange light flashes up and the word HEATING disappears.
- Grate potatoes, place into a clean tea towel and squeeze to remove most of the moisture.
- Combine eggs, sour cream and horseradish in a large mixing bowl. Toss through grated potatoes to coat and season well with salt.
- 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.
- Meanwhile toss the tomatoes, avocado, red onion, garlic, chilli and coriander. Combine with lime juice, oil and season to taste with salt and pepper.
- Serve hot rosti topped with tomato salsa, baby spinach and parmesan.
Appliance
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