Röstis are great, deliciously crispy on the outside with lovely tender ribbons of potato squashed together on the inside crammed with flavour. This one, made with celeriac and carrot is a slightly healthier, low-carbohydrate alternative with an amazing sweetness from both of the vegetables which goes so well with the spice in this recipe.
I served this as an all vegetarian meal alongside caramelised hispi cabbage, fine beans, almonds and red onion but it would go really well with any red meat.
- 1 small Celeriac
- 6 large Carrots, of any colour
- 2 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 small bunch of Fresh thyme
- 1 Egg, beaten
- 1 tbsp Plain flour
- Sunflower oil
- Wash, peel and grate the vegetables and place into a large bowl.
- Spinkle a good amount of salt over the vegetables and stir through. Cover the bowl and leave for 30 minutes. The salt will draw some of the moisture out of the vegetables and help the mixture to hold together.
- Meanwhile, lightly toast the coriander and cumin seeds in a pan until they become fragrant and then crush them in a pestle and mortar. Pick the leaves from the thyme and finely chop.
- Tip the vegetables out onto a clean tea towel and wring as much moisture out as you can. This will also help you get a lovely caramelisation on your röstis.
- Return the wringed vegetables into the bowl along with the spices, herbs, flour and a good crack of black pepper and then mix together until evenly combined. Add the egg and again mix until evenly combined.
- Preheat your oven to 180 C.
- Take a small spoonful and fry it off in a little oil to test the seasoning. Adjust it as necessary.
- Heat enough of the oil in a frying pan so that it generously coats the base of the pan over a medium – high heat. Place an 8cm, round pastry cutter into the oil and then pack it tightly up to the top with the mixture – it should sizzle. If you haven’t got a pastry cutter, you can form it into a pattie with your hands.
- Turn the heat down to a medium heat and cook until it’s a deep-golden colour. Then carefully flip the rösti and repeat on the other side.
- Lift the rösti out of the pan and place on a baking tray. Carefully lift off the pastry cutter and return this to the oil and repeat steps 8 – 9 for the remaining mix.
- Once all of the röstis are a beautiful golden colour, roast them in the oven for approximately 20 minutes until a skewer pushed through the middle of them offers no resistance.
- Once they are cooked, serve them immediately while nice and hot.