Potato rösti cakes with sage leaves

Potato rösti cakes with sage leaves

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(1 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 2
These pan-fried, golden potato patties with onion and sage make a delicious side dish for two

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal366
  • fat20g
  • saturates3g
  • carbs37g
  • sugars2g
  • fibre4g
  • protein8g
  • salt0.3g
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Ingredients

  • 2-3 Maris Piper potatoes (about 400g/ 14oz), peeled and coarsely grated
  • 1 medium egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp plain flour
  • ¼ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 sage leaves, 2 finely chopped, 4 whole
  • 3 tbsp sunflower or vegetable oil, for frying

Method

  1. Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).

  2. When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.

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