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.
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