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Beetroot, Dill and Potato Rosti Cakes with Camembert

Tasty little pre-dinner snacks or served with a main meal, these are a delight!

April 3, 2018

Beetroot, Dill and Potato Rosti Cakes with Camembert

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ingredients for sixteen to twenty little rosti
450gm floury potatoes
450gm purple beetroot
80gm spring onion
10gm fresh dill
3Tbsp plain flour
salt flakes
black pepper
extra virgin olive oil for frying
cheese
200gm Margaret River Dairy Co Camembert

method

  1.  Prepare rosti components. Peel potatoes and  beetroot. Grate coarsely. Using hands, squeeze out excess water from vegetables and place in large bowl.
  2. Finely slice white and green parts of spring onion add to bowl.
  3. Set aside a small handful of dill tips for serving. Roughly chop remaining herb and add to bowl.
  4. Add flour, ½tsp salt flakes and pinch pepper in with vegetables. Stir well to combine.
  5. Place large frying pan on medium heat. Once hot, add 2 tablespoons of olive oil.
  6. Working quickly place 8 x 1 tablespoon of rosti mix into frying pan. Flatten using a spatula and fry for a minute or so to crisp. Once golden, turn over and repeat.
  7. Remove rosti from pan and place on absorbent paper if needed. Arrange on serving platter.
  8. Place a slice of camembert cheese on each rosti and scatter with reserved dill.
  9. Serve whilst still warm.

cooks notes:

  •  This style of potato cake originated in Switzerland. It’s a quick way to cook potatoes and healthier than buying frozen commercial hash browns which have a similar texture!
  • Make larger rosti and serve as a vegetable accompaniment to chicken, beef, pork or salmon.
  • Royal Blue is a good all round potato and being starchier than beetroot will assist in holding the rosti together during cooking.
  • Use a yellow heirloom beetroot to change the colour of the rosti.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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