Recipe by Zurie
I wanted to make small röstis to serve under meat patties. But so often they tend to fall apart in the pan! So I had a flash of inspiration, and added a stiffly whipped egg white to grated potato. Obviously you can add finely chopped onion, spring onion, garlic, pepper and parsley, or whatever else you wish to this mixture. This is just the basic, simple mixture I came up with, and it worked like a charm: perfect little flattish cakes which had NO chance of falling apart! They puff slightly but sinks again, but your little rösti will NOT fall apart no matter what kind of potato you're using!
Top Review by French Tart
I hope that Zuri won't mind that I tinkered with her recipe, just a bit! I did plan to make these little rosti cakes, all neat and round, but by the time I had shredded the potatoes and mixed it all up, time was tight, so I fried it all as a large pancake type rosti! I did use the egg white though, and that kept the shape of the rosti "clumps", so I could actually turn larger pieces over, and I also added black pepper to the sea salt, as we love black pepper with fried potatoes. The idea of the egg white is pure genius however, and I am bookmarking this recipe for future breakfast and brunch menu plans, but made into little cakes next time. I have ventured back on to Food.com to make this recipe for Zuri's Cook-a-Thon, in memory of her husband Gideon who died on the 6th January 2014; my heart goes out to to you my dear friend, and I am sending all my love to you, Karen/Tartlette
- 4 potatoes, medium, peeled
- 1 egg white, large
- 2 teaspoons salt, sea salt, flaky (like Maldon)
- olive oil (for frying)
Directions See How It's Made
- Grate the peeled potatoes on a fairly rough grater. Put in a sieve, season with sea salt flakes, and mix in the salt, to draw out liquid. Later you'll press out extra liquid with your hands.
- Leave for a while over a bowl, as it will shed liquid. It does not matter if the potatoes change colour.
- (You can do this ahead, time 30 mins - 2 hrs, not important).
- Whisk the egg white with an electric whisk until very stiff. (I add a pinch of Cream of Tartar to the egg white, as it stabilizes the white so it keeps its shape).
- Heat a nonstick utensil over high heat, and add some olive oil.
- Press out any extra liquid from the potato, put into a clean bowl, and fold in the whipped egg white. You might not even need all the egg white -- judge for yourself.
- Make sure your oil is quite hot. Roughly divide the potato and egg-white mixture into four, and add heaped tablespoons to the hot oil.
- Fry on one side until golden brown, and then on other side. This will take about 7 - 10 minutes.
- Keep in mind: you could add chopped onion, spring onion, garlic, parsley, etc. to the mixture.
- The main discovery was how well the whipped egg white held together the grated potato!