This simple rosti recipe is quick to make, delicious and the rosti can be stored in an air tight container for up to 3 days. This recipe is like a gift that keeps on giving!

Makes 4-5 patties

Ingredients:

  • 3 large potatoes, washed
  • Handful fresh oregano leaves, stems removed
  • 3 tbsp tapioca flour
  • 2 free range eggs (for a vegan option use flaxseed and extra coconut oil)
  • 3 tbsp ghee, or coconut oil
  • Pinch Himalayan salt (to taste)
  • Pinch cracked pepper (can add any other herbs or spices you desire – get creative)

Method:

  1. Peel and grate the potatoes. Place in a sieve and drain all excess water, squeezing with the hands. Transfer to a large bowl.
  2. Add the flour, salt, pepper, oregano leaves and stir well to combine.
  3. In a separate bowl, whisk together the 2 eggs then pour over the rosti mix.
  4. Use your hands to combine all the ingredients together.
  5. Heat 1-2 tablespoons of coconut oil in a non-stick pan over a medium-high heat.
  6. Once the oil has melted, add a small handful of the wet mixture and pat down into a patty-like shape.
  7. Fry until golden on each side, flipping every minute or so. Repeat steps 5 and 6 until all mixture has been used.
  8. Place the cooked patties on a piece of paper towel so that any excess oil is soaked up.
  9. Serve warm, topped with your favourite cheese, some sauerkraut and fresh herbs.

Don’t forget these lovely rosti’s will last up to 3 days if stored in an airtight container in the fridge. Enjoy!