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Rosti topped with creamy pork

Ingredients 10
Servings 4


  • 6
    medium potatoes, boiled and cooled
  • 40
  • salt and pepper to taste
  • 500
    pork fillet
  • 250
    portabellini or button mushrooms, sliced
  • 2
    cloves garlic, crushed
  • 125
  • 15
    lemon juice
  • 30
    parsley, freshly chopped
  • 10
    peppadews, halved


To prepare the rosti, peel the potatoes and grate them into a bowl. Season with salt and pepper to taste. Heat 20 ml butter in a frying pan and spoon the potato mixture into the pan to make 4 rounds. (If the pan is too small, cook the rosti in 2 batches). Cook over a medium heat until golden. Turn over and cook until the other side is golden. While the rosti are cooking, prepare the meat (sliced into 2 cm thick slices). Heat the remaining butter in a frying pan over a high heat. Add the pieces of meat and brown for 2 to 3 minutes on each side. Remove from the pan and set aside. Add mushrooms and garlic to the pan and sauté until tender. Add the cream, lemon juice, parsley and peppadews and stir well. Allow the mixture to simmer for 2 minutes, then return the meat to the pan. Simmer for 2 to 3 minutes until the meat is heated through. Season with salt and freshly ground black pepper and serve straight away with rosti and steamed seasonal vegetables.

Read more on: pork  |  shallow-fry

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