Small Rostis, Secret Recipe, 3 Ingredients!
photo by French Tart
- Ready In:
- 18mins
- Ingredients:
- 4
- Yields:
-
4 patties
- Serves:
- 2
ingredients
directions
- 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!
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Reviews
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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
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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.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).