Special Potato Rostis (Vegan, Wheat & Gluten Free)
I enjoy traditional potato rostis and hash browns, but I've always thought that the flavour could use jazzing up a bit.
After discovering gram flour and learning how to make vegetable pakoras from my friend's Persian Mummy, I decided to make my own twist on the humble potato rosti and make it even more delicious.
This special rosti is very tasty and makes an ideal to accompaniment to your dinner and is perfectly suited to a 'morning after the night before' fry-up.
I don't have a photo at the moment because I keep eating them and forgetting to take a pic... (oops!)
They should end up looking something like this handy library image...
The secret to making them in a neat circle shape is to use egg poaching rings or crumpet rings to form them into a coherent shape. You can even use a heart shaped one if you like!
You only need one ring to make a batch, as you use it over and over again.
So here we go...knives and forks at the ready!
Makes 8 approx
Ingredients
5-6 small - medium potatoes
4 heaped tablespoons gram flour (this can be omitted if you don't have any, but you'll lose some flavour and protein - don't substitute wheat flour, it will go sticky)
1 medium onion
1/2 tsp garlic powder
1/4 tsp Himalayan pink salt
A few grinds of black pepper
Oil for frying
Method
Peel the potatoes, the cover the worktop with a cotton non-fluffy teatowel. Grate the potato directly onto the tea towel.
Pick up the corners of the teatowel, twist the top and wring out the potato over the sink to remove as much moisture as possible.
Carefully open one end of the tea towel and empty into a large mixing bowl.
Finely chop the onion and then pull each slice apart.
Mix the onion and potato together, add the gram flour, garlic powder, salt and pepper and mix well. Press the mixture into a large mound.
In a large frying pan heat the oil over a medium setting.
Once the oil has heated up, place the poaching ring into the pan and spoon one eighth of the mixture into the ring. Press down with a spoon until the top it flattened and it fills the ring neatly, forming a circular shape.
Using an oven glove, carefully remove the ring and repeat 7 more times until all the mixture is used up, and you have 8 round potato rostis.
Cook for 4-5 minutes, then carefully turn them over using a spatula and a spoon, then cook for a further 4-5 minutes until golden and cooked through.
Remove the rostis from the oil and place onto a sheet of kitchen towel to absorb any excess oil, then serve immediately.
After discovering gram flour and learning how to make vegetable pakoras from my friend's Persian Mummy, I decided to make my own twist on the humble potato rosti and make it even more delicious.
This special rosti is very tasty and makes an ideal to accompaniment to your dinner and is perfectly suited to a 'morning after the night before' fry-up.
I don't have a photo at the moment because I keep eating them and forgetting to take a pic... (oops!)
They should end up looking something like this handy library image...
The secret to making them in a neat circle shape is to use egg poaching rings or crumpet rings to form them into a coherent shape. You can even use a heart shaped one if you like!
You only need one ring to make a batch, as you use it over and over again.
So here we go...knives and forks at the ready!
Makes 8 approx
Ingredients
5-6 small - medium potatoes
4 heaped tablespoons gram flour (this can be omitted if you don't have any, but you'll lose some flavour and protein - don't substitute wheat flour, it will go sticky)
1 medium onion
1/2 tsp garlic powder
1/4 tsp Himalayan pink salt
A few grinds of black pepper
Oil for frying
Method
Peel the potatoes, the cover the worktop with a cotton non-fluffy teatowel. Grate the potato directly onto the tea towel.
Pick up the corners of the teatowel, twist the top and wring out the potato over the sink to remove as much moisture as possible.
Carefully open one end of the tea towel and empty into a large mixing bowl.
Finely chop the onion and then pull each slice apart.
Mix the onion and potato together, add the gram flour, garlic powder, salt and pepper and mix well. Press the mixture into a large mound.
In a large frying pan heat the oil over a medium setting.
Once the oil has heated up, place the poaching ring into the pan and spoon one eighth of the mixture into the ring. Press down with a spoon until the top it flattened and it fills the ring neatly, forming a circular shape.
Using an oven glove, carefully remove the ring and repeat 7 more times until all the mixture is used up, and you have 8 round potato rostis.
Cook for 4-5 minutes, then carefully turn them over using a spatula and a spoon, then cook for a further 4-5 minutes until golden and cooked through.
Remove the rostis from the oil and place onto a sheet of kitchen towel to absorb any excess oil, then serve immediately.
