On and off, I've been experimenting with this potato rostis recipe for some time now. I remember when I first started making these, I thought I would need to add flour for some weird reason. I think it's because I'd known how to make onion bhajis and expected they'd be similar, but boy was I wrong; those first few attempts were hard as a rock! The rostis are bound by the starches released from the potatoes; there aren't many ingredients needed in a basic rosti. This is what makes rostis an incredibly easy, simple and quick meal to make.
However, these rostis go a little further than the basic recipe, we've switched it up with the 50/50 sweet potato mix. The earthy sweetness mixes so well with the spicy kick from the red chilli flakes. The oat creme fraiche cools them back down and the little cherry tomatoes add some needed tang. This recipe is perfect for rustling up a brunch, lunch or light dinner.
VEGAN BAJA INSPIRED 'FISH' TACOS
author: lovely jubley
COOKING TIME: 60 mins (15 per rosti) / SERVING SIZE: 4 rostis
Oatly creme fraiche
12 Cherry tomatoes
red chilli flakes
Grate your regular potatoes, sweet potato and onion into a large mixing bowl. Add in the paprika, cumin, chilli flakes, salt and pepper. Give everything a ready good mix.
Place a frying pan on a medium heat and add 1 tsp of oil, spoon out ¼ of the rosti mixture and place it in the centre of the pan. Using a spoon or fork, push down and shape out the rosti into a disk. Cook the rosti on one side for 8-10 minutes before flipping and cooking for a further 5 on the other.
Plate up with a dollop of creme fraiche, cut tomatoes and coriander. Crack some black pepper over the top and enjoy.
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