Potato rosti with avocado and red onion salsa

Comfort food: Potato rosti with avocado and red onion salsa

Serves 4

INGREDIENTS

For the rosti:

• 800g (1lb 12oz) potatoes (King Edward or Maris Piper)
• 6 spring onions, very finely chopped
• 2 garlic cloves, very finely chopped
• 1 large egg, lightly beaten
• 4tbsp sunflower oil
  

For the salsa:

• 2 plum tomatoes, deseeded and roughly chopped
• 1 red chilli, deseeded and finely chopped
• 1 small red onion, halved and very thinly sliced
• 4tbsp finely chopped coriander
• 2 avocados, peeled, stoned and roughly diced
• Juice of 2 limes
• 1tbsp avocado oil
• Lime wedges to serve

METHOD

Preheat the oven to 190°C/ gas 5. First, make the salsa by mixing all the ingredients in a bowl. Season well and set aside.

Peel and grate the potatoes, then dry in a clean tea towel, gathering the corners together and squeezing out any liquid. Place the potatoes in a mixing bowl and season. 

Add the spring onion, garlic and egg and combine evenly. Heat a large, non-stick frying pan over a high heat and add half the oil. Working in batches, divide the potato mixture into 8 and spoon 4 portions into the pan.

Pat into small pancakes. Cook for 3-4 minutes on each side, then transfer to a baking sheet. Repeat with the remaining mixture to make 8 rostis in all. 

Place in the preheated oven and cook for 10 minutes until golden-brown. Serve straight away topped with the salsa.