Potato and chickpea rösti

Recipe from: 13 October 2014
recipes, chickpea, potato

Ingredients 20
Servings
Time
  • 2
    handful
    pink fur potatoes (with skins boiled until soft and mashed together)
  • 1
    handful
    chickpeas (prepare as per cooking instructions on packet)
  • 1
    pinch
    Saffron (place in espresso cup fill halfway with boiling water)
  • 1/2
    tsp
    masala spice mix
  • 1
    tsp
    olive oil (to add to mix and another 2 tablespoons for frying)
  • 2
    Tbs
    semolina (to coat you rösti and give a lovely course texture)
  • 1
    Tbs
    Greek yogurt (this will be the centre filling)
  • FOR THE SAMBALS:
  • 1/4
    pineapple (finely diced into little blocks)
  • 2
    Roma tomatoes (finely diced into little blocks)
  • 1/3
    medium-sized onion (finely diced)
  • 1
    garlic clove (skinned and finely grated)
  • 1
    green chilli (pitted and finely chopped)
  • 1
    carrot (grated into shavings
  • salt and pepper to taste
  • 1
    Tbs
    lemon juice
  • OTHER INGREDIENTS:
  • 200
    g
    ostrich fillet (grilled on either side until medium rare and sliced into strips)
  • 2
    Tbs
    cooked lentils (mixed with 1 t olive oil and balsamic vinegar)
  • 1
    handful
    watercress leaves for garnish
 

Method

 

Add the saffron, spice and olive oil to the mash and mix well until golden colour.
Split the mix into 4 even sized portions, with your hand form 4 patties and place on clean, dry plate/surface.
Half the Greek Yogurt and put a dollop in the centre of 2 patties cover the top almost like a lid, gentle closing the sides and shape again with your hands 1 big patty.
Dust your patties all around with semolina and place in a pan with olive oil over high heat.
First heat the pan with olive oil until oil is fragrant then add the rösti.
Fry on either side for a couple minutes, keep lifting to ensure the rösti’s do not stick to the pan.

In a plate place watercress first, then top with rösti’s, scatter over lentils, stack the fillet and pour over the summer sambals.

Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.

 

Read more on: recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.