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    You are in: Home / Recipes / Small Rostis, Secret Recipe, 3 Ingredients!
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    Small Rostis, Secret Recipe, 3 Ingredients!

    Small Rostis, Secret Recipe, 3 Ingredients!. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    8 mins

    10 mins

    Zurie's Note:

    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!

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    Ingredients:

    Serves: 2

    Yield:

    patties

    Units: US | Metric

    • 4 potatoes, medium, peeled
    • 1 egg white, large
    • 2 teaspoons salt, sea salt, flaky (like Maldon)
    • olive oil (for frying)

    Directions:

    1. 1
      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.
    2. 2
      Leave for a while over a bowl, as it will shed liquid. It does not matter if the potatoes change colour.
    3. 3
      (You can do this ahead, time 30 mins - 2 hrs, not important).
    4. 4
      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).
    5. 5
      Heat a nonstick utensil over high heat, and add some olive oil.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Fry on one side until golden brown, and then on other side. This will take about 7 - 10 minutes.
    9. 9
      Keep in mind: you could add chopped onion, spring onion, garlic, parsley, etc. to the mixture.
    10. 10
      The main discovery was how well the whipped egg white held together the grated potato!

    Ratings & Reviews:

    • on January 10, 2014

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2014

      45

      These were yummy. Mine seemed a little gummy inside, so I think I would make them a little smaller and flatten them out a bit more next time. I added fresh chives. Thanks for sharing the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2014

      55

      These smalll rostis are wonderful Zurie. What great flavor and textures. The rostis were crisp and crunchy on the outside and soft and tender inside, just the way I like em I took your suggestion and added grated sweet onion, minced garlic and freshly ground black pepper. They were wonderful in this recipe. I garnished the rostis with a little sour cream and fresh ground Himmalyan Sea Salt. The rostis and a sandwich made for a very satisfying meal. Thanks so much for sharing yet another winner. Made in memory of your husband Gideon.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Small Rostis, Secret Recipe, 3 Ingredients!

    Serving Size: 1 (448 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 336.6
     
    Calories from Fat 3
    96%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2378.4 mg
    99%
    Total Carbohydrate 74.5 g
    24%
    Dietary Fiber 9.3 g
    37%
    Sugars 3.4 g
    13%
    Protein 10.4 g
    20%

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