Place the rostis onto your board and cut into halves or quarters as required
Place a little sour cream onto each rosti.
Add the caviar on top.
Sprinkle with chives and serve.
1 litre water
12 g salt
2 King Edward potatoes
30 ml vegetable oil
Picked thyme leaves
N25 caviar
Sour cream
Chives
Place the washed potatoes into a pan with the water and salt.
Bring to a gentle simmer.
Once simmered, leave the potatoes to cool in the water.
When cool, grate the potatoes on a medium grater.
Mould the grated potato evenly into little cakes weighing approximately 20–25 g each.
(If using the thyme as listed) lightly scatter a few picked thyme leaves through the grated potato before moulding.
Note: Thyme is listed in your ingredients. If you prefer it omitted, simply skip.
Heat a non-stick pan over medium heat and add the vegetable oil.
Place in the rosti cakes and fry on one side for 3–4 minutes until golden.
Turn over, then place the pan (or transfer the rostis to a tray) into the oven at 190°C for a further 5 minutes.
Turn over again if needed to even up the colour.
Place the rostis onto your board and cut into halves or quarters as required
Place a little sour cream onto each rosti.
Add the caviar on top.
Sprinkle with chives and serve.
1 litre water
12 g salt
2 King Edward potatoes
30 ml vegetable oil
Picked thyme leaves
N25 caviar
Sour cream
Chives
Place the washed potatoes into a pan with the water and salt.
Bring to a gentle simmer.
Once simmered, leave the potatoes to cool in the water.
When cool, grate the potatoes on a medium grater.
Mould the grated potato evenly into little cakes weighing approximately 20–25 g each.
(If using the thyme as listed) lightly scatter a few picked thyme leaves through the grated potato before moulding.
Note: Thyme is listed in your ingredients. If you prefer it omitted, simply skip.
Heat a non-stick pan over medium heat and add the vegetable oil.
Place in the rosti cakes and fry on one side for 3–4 minutes until golden.
Turn over, then place the pan (or transfer the rostis to a tray) into the oven at 190°C for a further 5 minutes.
Turn over again if needed to even up the colour.
Place the rostis onto your board and cut into halves or quarters as required
Place a little sour cream onto each rosti.
Add the caviar on top.
Sprinkle with chives and serve.
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