Grate carrot and potato. Season with salt and pepper and mix together.Take some filling and press tightly into a cookie cutter. It should hold the shape of the mould it was pressed into.Heat some vegetable or canola oil in a frying pan and carefully lift and place your vegetable mixture into the pan to shallow fry.Fry on each side for a couple of minutes until they’re golden and crisp. Drain on paper towel once removed from the pan.Mix the cream cheese and sauce together and place a half teaspoon onto each cooked rösti.Fry some smoked snoek in a bit of olive oil and squeeze over some lemon juice.Flake pieces of the fried snoek onto the cream cheese.10-12 servings.Recipe reprinted with permission of From My Fingertips. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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