Hash browns with yoghurt dip

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 13
Servings 12
Time 20

Ingredients

  • 400
    g
    hash browns: potatoes, peeled and coarsely grated
  • 360
    g
    baby marrows, coarsely grated
  • 150
    g
    onion, peeled and coarsely grated
  • 100
    g
    feta cheese, crumbled
  • 125
    ml
    self-raising flour
  • 3
    eggs, lightly whisked
  • 20
    ml
    chopped fresh mint
  • 40
    ml
    chopped fresh basil
  • 2
    ml
    freshly ground black pepper
  • 3
    ml
    salt
  • 50
    ml
    olive oil for shallow-frying
  • 200
    ml
    yoghurt dip: yoghurt
  • 20
    ml
    torn fresh mint
 

Method

10
 
Hash browns: Press the grated potatoes, baby marrows and onion to remove the excess liquid.
Lightly mix with the remaining ingredients except the oil.
Heat the oven to 200°C.
Heat the oil in a large pan.
Shape the mixture into patties using 45-50 ml of the mixture for each patty.
Shallow-fry over high heat until brown on both sides.
Place the hash browns on a baking sheet and bake for 15 minutes until crisp and done.

Yoghurt dip: Blend the yoghurt and mint.
Serve with the hash browns.

 

Read more on: starch  |  shallow-fry
 

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