- Servings : 6
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
- 3 potatoes, peeled and coarsely grated
- 1 egg, lightly whisked
- 2 tbsps plain flour
- 20g butter, melted
- salt and freshly ground black pepper
- 1 tbsp olive oil
- sour cream, to serve
- smoked salmon, sliced, to serve
- fresh dill, chopped, to serve
Place the peeled and grated potato in a colander and squeeze out all moisture. Transfer to a large bowl, then add the egg, flour and butter. Season with salt and pepper.
Heat oil in a frying pan over medium-high heat. Add heaped tablespoonfuls of the potato mixture and flatten slightly with an egg lifter.
Cook for 1-2 minutes each side or until crisp and golden then drain on paper towel. Repeat with the remaining potato mixture and allow to cool slightly.
Top each rosti with a dollop of sour cream, sliced smoked salmon and chopped fresh dill. Season with freshly ground black pepper.