Here's the second of my recipes, recently featured in WeightWatchers (UK) magazine for my Vintage Tea for Mother's Day article.
These little crispy beauties are delicious served as a nibble with drinks or as an accompaniment to a main meal. I've made mine delicate and bite-sized but you could make them larger if you prefer.
This recipes makes 15 small rosti. You can have 3 for 1pp/approx.50kcal
You Will Need: (For 15 rosti)
1 teaspoon Olive Oil
Black and White Pepper
Peel the potato, then grate coarsely.
Pop into a sieve and press any excess moisture out using a spoon.
Grate the onion. Mix together with the potato, egg, olive oil and seasoning.
Cover a baking tray with baking parchment. Measure out the rosti carefully using a flat tablespoon measure.
Dot them evenly onto the baking parchment. Allow spiky edges which will go lovely and crispy once baked.
Bake at 180 degrees C for 30-40 minutes until they are thoroughly cooked with gorgeous, crispy edges, tinged with a golden brown hue.
Arrange on a serving dish. Garnish with some fresh herbs.
Bite-Sizes Morsels of Deliciousness.
These can be frozen for up to 3 months. Reheat thoroughly in the oven before serving.