Ingredients:
- 1 floury potato
- ¼ onion
- 1 tbsp oil
- salt and pepper
Equipment:
Brown chopping board, grater, green handled knife, frying pan, silicone spatula, metal chef’s ring
Method:
- Grate the potato coarsely and slice the onion onto a brown chopping board
- Place on a clean tea towel and fold the towel around the potato mixture to form a ball - squeeze to remove as much moisture as possible
- Season with salt and pepper
- Divide into 2 equal portions
- Heat the oil in a frying pan over a medium heat (5)
- Place a metal chef’s ring inside the frying pan and carefully fill with one portion of the grated potato mixture
- Gently push down with the back of the spatula to make a compact cake
- Remove the ring and repeat with the remain potato
- Fry the rosti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through
