Name: Potato and chickpea rösti
Yield: serving
Cuisine: Dips
Ingredients: 2 handful pink fir potatoes with skins, boiled until soft and mashed together; 1 handful chickpeas cooked; 1 pinch saffron soaked in boiling water; 1/2 tsp masala spice mix; 1 tsp olive oil; 2 Tbs semolina coarse; 1 Tbs yoghurt Greek; 1/4 pineapple finely diced; 2 Roma tomatoes finely diced; 1/3 onion finely diced; 1 garlic cloves, grated; 1 green chillies deseeded, finely chopped; 1 carrots peeled, grated; salt and freshly ground black pepper to taste; 1 Tbs lemon juice; 200 g ostrich fillet; 2 Tbs lentils cooked; 1 handful watercress to garnish

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Ingredients (18)

2 handful	pink fir potatoes — with skins, boiled until soft and mashed together
1 handful	chickpeas — cooked
1 pinch	saffron — soaked in boiling water
1/2 tsp	masala — spice mix
1 tsp	olive oil
2 Tbs	semolina — coarse
1 Tbs	yoghurt — Greek

FOR THE SAMBALS:

1/4	pineapple — finely diced
2	Roma tomatoes — finely diced
1/3	onion — finely diced
1	garlic — cloves, grated
1	green chillies — deseeded, finely chopped
1	carrots — peeled, grated
	salt and freshly ground black pepper — to taste
1 Tbs	lemon juice

OTHER INGREDIENTS:

200 g	ostrich — fillet
2 Tbs	lentils — cooked
1 handful	watercress — to garnish

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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.