SMALL ROSTIS, SECRET RECIPE, 3 INGREDIENTS!
I wanted to make small röstis to serve under meat patties. But so often they tend to fall apart in the pan! So I had a flash of inspiration, and added a stiffly whipped egg white to grated potato. Obviously you can add finely chopped onion, spring onion, garlic, pepper and parsley, or whatever else you wish to this mixture. This is just the basic, simple mixture I came up with, and it worked like a charm: perfect little flattish cakes which had NO chance of falling apart! They puff slightly but sinks again, but your little rösti will NOT fall apart no matter what kind of potato you're using!
Provided by Zurie
Categories Potato
Time 18m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 4
Steps:
- Grate the peeled potatoes on a fairly rough grater. Put in a sieve, season with sea salt flakes, and mix in the salt, to draw out liquid. Later you'll press out extra liquid with your hands.
- Leave for a while over a bowl, as it will shed liquid. It does not matter if the potatoes change colour.
- (You can do this ahead, time 30 mins - 2 hrs, not important).
- Whisk the egg white with an electric whisk until very stiff. (I add a pinch of Cream of Tartar to the egg white, as it stabilizes the white so it keeps its shape).
- Heat a nonstick utensil over high heat, and add some olive oil.
- Press out any extra liquid from the potato, put into a clean bowl, and fold in the whipped egg white. You might not even need all the egg white -- judge for yourself.
- Make sure your oil is quite hot. Roughly divide the potato and egg-white mixture into four, and add heaped tablespoons to the hot oil.
- Fry on one side until golden brown, and then on other side. This will take about 7 - 10 minutes.
- Keep in mind: you could add chopped onion, spring onion, garlic, parsley, etc. to the mixture.
- The main discovery was how well the whipped egg white held together the grated potato!
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