Crispy potato fritters with salsa recipe
Potato and courgette fritters, or potato rosti, are a great way to enjoy potatoes. They make a lovely lunch served with a little salsa and a green salad.
Prep: 10 mins
Cook: 20 mins
Serves 4
Ingredients
Rosti
- 500g potato, grated
- 1 small onion, grated
- 1 courgette, coarsely grated
- 1 egg, beaten
Salsa
- 2 tomatoes, diced
- 4 tablespoons sweetcorn
- 1 small red onion, finely chopped
- 1 teaspoon olive oil
- 1 teaspoon red or white wine vinegar
Method
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Preheat the oven to 220C (200C fan oven, gas mark 7) and find a medium-sized baking sheet.
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Put the grated potato and courgette onto a thick layer of kitchen paper and press out as much water as you can, or squeeze over a sieve. Add to a bowl along with the onion and egg, and mix well to combine.
Information:Desiree potatoes will work well for this recipe.
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Take a large spoonful of the mixture and gently shape into a rough ball, then put on the baking sheet. Repeat to make 12 potato cakes. Bake in the oven for about 20 minutes, until crisp.
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Meanwhile, make the salsa by mixing the tomatoes, sweetcorn, red onion, oil and vinegar.
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Once the rosti are cooked, use a fish slice to lift them off the baking tray, and serve immediately with the salsa and a simple green salad.
Information:The rosti make a great after-school snack, and work well cooled, wrapped in foil and popped in a lunchbox too.
