Courgette Rosti Stacks

Method

  1. Put the potatoes and courgettes into a clean tea towel. Scrunch it up and squeeze out all the excess moisture. Chuck the vegetables into a mixing bowl and add the chives, zaatar, Grana Padano, flour, baking powder, 1 egg and a good pinch of salt and pepper. Mix well and divide into four and form into balls with your hands.
  2. Heat half the oil in a large non-stick pan over a hight heat. Put the balls into the pan and squish them down with a spatula so they are about 6-8cm wide. Cook for 4-5 minutes until really golden. Turn, reduce the heat to medium-low and cook for another 4-5 minutes until golden and cooked through. They can take the heat, but if at any point they look like they are colouring too fast, reduce it a little. If your pan is too small, just cook them two at a time.
  3. Meanwhile, poach the eggs in a pan of simmering water with a slosh of white wine vinegar to help them set.
  4. Put the sour cream into a mixing bowl and add the smoked paprika and a pinch of salt.
  5. To serve, divide the rosti between two serving plates and top with the sour cream. Place a poached egg on each one and garnish with plenty of zaatar.

Ingredients

Serves 2

230g white potatoes, course grated
230g courgettes, course grated
A handful of finely chopped chives
1 tbsp zaatar, plus extra for serving
30g Grana Padano, fine grated
2 tbsp plain flour
½ tsp baking powder
3 eggs
2 tbsp ground nut oil
100g sour cream
1 tsp smoked paprika
Salt and pepper

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Smoked Aubergine PastaPistitchio Greek Pasta