Potato Rosti Wash, peel and grate baby potatoes. Dry potatoes with a clean cloth and squeeze as much liquid out as possible.
Finely chop 2 spring onions. Mix grated potatoes, spring onions, pinch of salt, and pepper and a teaspoon of paprika.
Divide mixture into 4 portions.
Heat olive oil in a pan and spoon portioned mixture into pan – pressing it down slightly with the back of a spoon or spatula. Let it cook for about 5 – 7 minutes, until the bottom is golden brown, before flipping. Cook for a further 5 – 7 minutes.
Salsa topping Cut cherry tomatoes into quarters. Chop 1 spring onion and cayenne chilli. Toss ingredients together.
Squeeze ½ an orange. Add honey to the juice and stir.
Dress salsa with mixture.
For plating – Top the potato rosti with slices of avocado and dollop with the salsa. Enjoy as a light brunch or snack.
Thank you for your time.
Website made with love by those who harvest.