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Potato, horseradish and spring onion rösti recipe
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Potato and horseradish are a match made in heaven, and this alternative roast dinner side pairs them together perfectly. Swap your classic roasties for röstis – crisp, fiery potato röstis work wonderfully with roast beef and a dollop of horseradish cream. Give this easy side dish a go for your next Sunday lunch. See method
Ingredients
- 1kg (2lb) waxy potatoes, such as Charlotte, grated
- 6 spring onions, finely chopped
- 1 1/2 tbsp grated fresh horseradish
- 2 tbsp butter, melted
- oil, for frying
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1110kj
263kcal
13%
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Fat
10g
14%
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Saturates
4g
22%
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Sugars
4g
5%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 41.4g
Protein 4.9g
Fibre 4.1g
Method
- Put the grated potato in a clean tea towel or muslin and squeeze out as much moisture as you can. Tip into a bowl with the spring onions, three-quarters of the horseradish and half the butter. Season well. Divide the mixture into 12 and shape into patties.
- Heat the remaining butter and a little oil in a large frying pan over a medium heat, until foaming. Fry the röstis in batches for 2-3 minutes on each side, until cooked through and golden. Add a little more butter and oil between batches, if needed. Drain on kitchen paper. Serve hot.
Tip: For the perfect Sunday lunch, serve the rösti with roast beef and horseradish cream. Simply mix 4 tbsp soured cream with 1/2 tbsp grated horseradish.
See more Side dishes