Potato Rosti
Prepared with
Ingredients
- 2 large floury potatoes, peeled and cut into size to fit feed chute widthwise
- 1 small onion, peeled and cut in half
- 1 tsp garlic powder
- 1/2 tsp dried cumin
- Salt and freshly ground black pepper
- 3 tbsp sunflower oil
Instructions
Step 1
Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc, grating side up, on the spindle. Install feed chute lid, and place potatoes lengthwise in feed chute. Select LOW, then use the pusher to push potatoes through the chute. Repeat until all the potatoes are used up and then grate onions.
Step 2
Pour potato mixture out onto a clean tea towel and squeeze out as much liquid as possible. Place in a bowl mix together and season to taste. Using your hands, form into 4 patties.
Step 3
Heat a frying pan with the oil over a moderate heat. Fry the rosti on one side for 10 minutes, then flip over and fry on the other side, adding more oil if necessary.
Step 4
Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc, grating side up, on the spindle. Install feed chute lid, and place potatoes lengthwise in feed chute. Select LOW, then use the pusher to push potatoes through the chute. Repeat until all the potatoes are used up and then grate onions.
Step 5
Pour potato mixture out onto a clean tea towel and squeeze out as much liquid as possible. Place in a bowl mix together and season to taste. Using your hands, form into 4 patties.
Step 6
For a NINJA FOODI, place on crisp plate, spray or brush with 1 tablespoon oil, select AIRCRISP, set temperature to 180°C and time to 20 minutes. Select START/STOP to begin.