Rosti With Smoked Eel And Sour Cream
Ready In: 20 mins
Yields: 30 Rosti with Smoked Eel and Sour Cream
Ingredients
- 30 g butter
- 1 onion, chopped
- 2 old potatoes, coarsley grated
- 1 teaspoon caraway seed, crushed
- 15 g butter, extra
- 1 tablespoon olive oil
- 1⁄3 cup sour cream
- 1 (150 g) packet smoked eel, chopped
- 2 tablespoons fresh chives, chopped
Directions
- Heat the butter in a pan, add onion and cook until soft.
- Add coarsley grated potatoes and crushed caraway seeds.
- Sir until the potato is sticky, cool.
- Heat extra butter and the oil on BBQ plate.
- Place heaped teaspoons of potato mixture moulded into rounds and then flattened slightly onto prepared BBQ plate.
- TIP: mould the potato mixture with wet hands!
- Cook them on both sides until lightly browned.
- Serve Rosti dolloped with sour cream, pieces of smoked eel, a sprinkling of chopped fresh chives, and a good squeeze of lime juice.
- Voila!
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