Potato and horseradish rösti

    22 min

    Tasty horseradish brings unusual piquancy to these golden brown potato cakes.

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    Serves: 4 

    • 400 g (14 oz) floury potatoes, such as King Edwards, peeled and grated
    • 1 egg, beaten
    • 1 tablespoon creamed horseradish
    • 6 spring onions, finely chopped
    • Salt and black pepper
    • 1 tablespoon sunflower oil
    • To garnish: chopped fresh parsley
    • To serve: 4 tablespoons half-fat crème fraîche

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Squeeze out any moisture from the grated potatoes with your hands, then place them in a bowl. Add the egg, horseradish, spring onions and salt and pepper and mix thoroughly.
    2. Heat the oil in a large, nonstick frying pan over a medium heat. Drop eight mounds of the mixture into the pan and press down with the back of the spoon to make 5 mm (¼ in) thick potato cakes.
    3. Fry the rösti for 2-3 minutes on each side until they are firm and golden. You may need to cook the rösti in two batches to prevent them sticking together.
    4. Drain them well on kitchen paper. Serve hot, topped with the crème fraîche and garnished with parsley.
    5. Variation: serve the rösti without the crème fraîche as a potato side dish.

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