Ingredients
- 650g Agria potatoes, peeled and grated (Oamaru Organics)
- 100g cream cheese
- 2 eggs (Agreeable Nature)
- 2 tablespoons plain flour
- feta cheese, crumbled (Whitestone Cheese)
- 1/2 onion, grated (Ettrick Gardens)
- salt and pepper, to taste
- 1 pinch cayenne pepper
- 3 tablespoons butter
- 3 tablespoons oil (Dunford Grove)
- Cavolo nero, washed, lightly blanched (Ettrick Gardens)
- Eggs for poaching (Agreeable Nature)
Vendors
Tags
Vegetarian
Potato Rosti with feta, cavolo nero and eggs
Method
- Place the grated potato onto kitchen paper or a tea towel and squeeze out as much moisture as you can, the drier the potato is, the crispier the rosti will be
- In a bowl, beat the cream cheese until fluffy
- Fold in the eggs, one after the other, mixing well after each egg
- Add the flour and mix well
- Into the cream cheese mixture, add the potatoes, feta cheese and onion
- Season with salt, pepper and cayenne
- Heat the butter and oil in a large frying pan and add a tablespoon of potato mixture for each fritter
- Press flat and fry for about 5 minutes on each side until crisp golden brown
- Remove from the pan and set on a plate lined with kitchen paper to soak up any excess oil
- Remove from the kitchen paper and keep warm in the oven
- Using the same frying pan, wilt the cavolo nero and squeeze out as much moisture as possible and set aside to keep warm while you poach the eggs
- To serve, top your rosti with the cavolo nero then your egg and a dollop of hollandaise
Comments
Thanks to Oamaru Organics for providing the potatoes, to Ettrick Gardens for the cavolo nero, and to Agreeable Nature for the eggs used in the demonstration at the Otago Farmers Market.
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