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|Evenly sized floury potatoes||2 Pound, scrubbed but unpeeled|
|Butter||3 Ounce (75 Grams)|
|Mild onion||1 Small, finely chopped|
Serving size: Complete recipe
Calories 1358 Calories from Fat 614
% Daily Value*
Total Fat 70 g107.6%
Saturated Fat 44 g219.9%
Trans Fat 0 g
Cholesterol 182.9 mg61%
Sodium 465.1 mg19.4%
Total Carbohydrates 179 g59.6%
Dietary Fiber 22.1 g88.3%
Sugars 12.4 g
Protein 20 g40.9%
Vitamin A 42.9% Vitamin C 313.1%
Calcium 15.8% Iron 40.9%
*Based on a 2000 Calorie diet
When the potatoes are quite cold, peel them and grate them coarsely into a bowl.
Heat 15 g (1/2 oz) of the butter in a large frying pan.
Add the onion and cook for about 5 minutes until it is soft.
Stir the onion into the grated potato and season to taste.
Melt the remaining butter in the frying pan.
Set aside about 1 tablespoon of the melted butter in a cup.
Add the potato mixture to the pan and form it into a neat cake.
Cook gently for about 15 minutes, shaking the pan occasionally so that the rosti cake does not stick, until the underside of the cake is a crusty golden-brown.
To cook the top of the rosti, pour over the reserved melted butter and either place the frying pan under a preheated grill to brown or turn the rosti over in the pan and brown.
To serve invert the rosti cake on a warmed flat dish and cut it into wedges.