Spiced Rosti with Raita
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Spiced Rosti with Raita
Recipe by Brent Draper
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
500 g Carisma potatoes, grated
½ tsp salt
60 g ghee
1 ½ tsp Indian curry powder
½ tsp chilli powder
1 ½ cups Jalna Farm to Pot Greek Yoghurt
½ cup diced Lebanese cucumber
½ cup coriander, chopped
Salt and pepper
Method
In a large bowl, squeeze the grated potatoes firmly to remove all excess moisture. Discard the liquid.
Add salt, a drizzle of ghee, Indian curry powder, and chilli powder to the grated potatoes. Mix well until evenly coated.
Heat a medium frying pan over medium heat and add a portion of the remaining ghee. Take small handfuls of the potato mixture, shape them lightly, and place them into the pan. Cook until golden on one side, then flip and cook until golden on the other. Repeat until all the potato mixture is used, adding more ghee as needed.
To make the raita, combine Jalna Farm to Pot Greek Yoghurt, diced cucumber, chopped coriander, and a pinch of salt and pepper in a bowl. Mix well to combine.
Arrange the rostis on a serving plate and serve with the raita in a ramekin on the side.
