Carrot and coriander rösti

Recipe from: 10/14/1997 12:00:00 AM
Ingredients 6
Servings 1
Minutes 20 minutes


Serving Change
  • 700
    potatoes, peeled
  • 225
    carrots, peeled and coarsely grated
  • 30
    chopped fresh coriander
  • 2
    large eggs
  • salt and freshly ground black pepper
  • 75


20 minutes
1. Leave potatoes whole and boil for 10 minutes, then drain and grate coarsely. Mix with carrot, coriander, eggs and seasoning. 2. Melt the butter in a large frying pan and add the prepared mixture. Fry over a low heat for 20 minutes. 3. Slip the rösti on to a plate, then carefully turn and return to the pan. Continue frying for a further 20 minutes. 4. Slice the rösti and serve hot as a side dish.

Read more on: starch  |  shallow-fry

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