Another recipe I tried recently was Lush Route’s potato rosti with store bought vegan franks from SuperNature. This recipe requires some work but the end results was some lovely crispy rosti which was yummy!
3 Medium/Large waxy potatoes (I use golden delight)
3 Sprigs of rosemary
¼ cup butter (I use earth balance)
Salt & Pepper
Sunflower Oil (for frying) I used canola oil
1. Rinse, peel and grate your potatoes (try to do long grates across the whole grater for longer pieces). Squeeze out the water, then place in a clean tea towel and pat out any extra water. Place in a bowl.
2. Pull the rosemary of the woody stalks, and chop to a fine grain. Add the rosemary, along with room temperature butter to the potato, season with salt and pepper (I use a lot of pepper but not too much salt as it isn’t very good for you).
3. Mix all of the ingredients together (I just use my hands – wash hands prior!) until well combined. Preheat oven to 180c.I also made a cream tomato soup to go alongside this dish and the taste was not as great as I expected it to be. Somehow I prefer my tomato soup sour instead of it being cream. But it was a really simply recipe and a quick soup to whip up.
4. Heat a shallow amount of oil in frypan (be careful of hot oil, hold your hand a few inches above the pan to feel the temperature of the air but be careful if the oil is bubbling as you might get splashed) when hot enough, add a scoop of the mixture (about a tablespoon) to the pan in a clump, and pat down with your utensil until about 1-2 cm’s thick all over. Let each rosti cook on one side until golden brown and stuck together, then flip and cook for only a minute or two on the other side. Repeat this process for each rosti, adding them to a baking tray after each one is cooked – second side down.
5. Place the tray of rosti’s in the oven and cook for another 5-8 minutes until crispy and golden on both sides.The reason I use the oven and the pan is firstly so that I can arrange other foods whilst they are remaining warm, and secondly to crisp them up a bit more. Add your rostis to your preferred hot breakfast dish, or simply eat them on their own! (I used this method as well and it worked!)
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
1 clove Garlic (peeled)
1 Shallot (peeled)
2 – 28 oz cans Peeled Whole Tomatoes
1 cup Almond Milk (I used coconut milk instead)
1 tablespoon fresh Thyme (or 1 tsp dried)
1 tablespoon Celery Seed
2 tablespoons of Olive Oil (plus additional for finishing, optional)
Salt and Pepper (to taste)
Place all the ingredients in a blender
Blend until smooth
Heat up and serve