Combine everything just before cooking otherwise the veges will start to release their juices into the mix. You can use any combo of grated veg, e.g., parsnip, fennel, yellow beetroot and broccoli.
Serves: 4
INGREDIENTS
2 packed cups each grated Agria potatoes, carrots and kūmara
¼ cup finely chopped parsley
2 cloves garlic, crushed
2 teaspoons cumin seeds, toasted
½ cup freshly grated parmesan
¼ cup plain flour
2 teaspoons sea salt
ground pepper
1 large egg, lightly whisked
olive oil, for cooking
TO SERVE
4 fried or poached eggs, hot roasted tomatoes
watercress or rocket
METHOD
Spread the grated potato out on a large clean tea towel and roll up tightly. Holding the ends, twist like a snake to squeeze out as much liquid as possible, then place in a large bowl. Add the carrots, kūmara, parsley, garlic and cumin seeds and toss to combine. Sprinkle over the combined parmesan, flour, salt and a good grind of pepper and toss again until well coated. Stir through the egg.
Heat a little oil in a large non-stick frying pan over a medium heat. In batches, add ½ cups of the mixture to the pan and use a fork to spread into an even layer, but don’t press down to compact them. Cook for about 6 minutes each side, or until golden and cooked through. Keep warm in a low oven until all the rösti are cooked.
TO SERVE: Divide the rösti between 4 plates and top with an egg, roasted tomatoes and a few salad leaves.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.