Potato, horseradish and spring onion rösti recipe
Potato and horseradish are a match made in heaven, and this alternative roast dinner side pairs them together perfectly. Swap your classic roasties for röstis – crisp, fiery potato röstis work wonderfully with roast beef and a dollop of horseradish cream. Give this easy side dish a go for your next Sunday lunch.
See method- Serves 4 (makes 12 röstis)
- 10 mins to prepare and 20 mins to cook
- 263 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1kg (2lb) waxy potatoes, such as Charlotte, grated
- 6 spring onions, finely chopped
- 1 1/2 tbsp grated fresh horseradish
- 2 tbsp butter, melted
- oil, for frying
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Shop ingredientsEach serving contains
- Energy
- 1110kJ 263.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 0.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 41.4gProtein 4.9gFibre 4.1g
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Method
- Put the grated potatoin a clean tea towel or muslin and squeeze out as much moisture as you can. Tip into a bowl with thespring onions, three-quarters of the horseradish and half the butter. Season well. Divide the mixture into 12 and shape into patties.
- Heat the remaining butter and a little oil in a large frying pan over a medium heat, until foaming. Fry the röstis in batches for 2-3 minutes on each side, until cooked through and golden. Add a little more butter and oil between batches, if needed. Drain on kitchen paper. Serve hot.
- Tip: For the perfect Sunday lunch, serve the rösti with roast beef and horseradish cream. Simply mix 4 tbsp soured cream with 1/2 tbsp grated horseradish.
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