Gluten free and super satisfying, this potato rosti recipe is perfect for brunch, lunch or dinner.
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Place a colander in a large bowl. Combine the potato, leek, garlic and salt in the colander. Set aside for 30 mins to drain.
Use your hands to squeeze as much liquid out of the potato mixture as possible and place in a large bowl. Season. Add the thyme leaves and stir to combine. Divide the potato mixture into 4 even portions.
Heat one-quarter of the butter and 1 tsp of the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add 1 portion of potato mixture and use a spatula to spread the mixture to cover the base of the pan. Cook for 6-8 mins or until golden and crisp. Turn and cook for a further 6-8 mins or until golden. Transfer to a baking tray lined with baking paper. Place in a warm oven. Repeat with the remaining portions of potato mixture, butter and oil to make 4 rostis.
Combine the dill, parsley, chives and shallot in a medium bowl. Drizzle with lemon juice and the remaining 1/2 tbs oil. Season. Toss to combine.
Divide rostis among serving plates. Top with salmon, salad and crème fraîche. Serve with lemon wedges.
COOK. STORE. SAVE.
Don’t throw out the top of the leek! To make an easy side, thinly slice, then stir-fry in a pan with a little oil. Add 1/3 cup (80ml) vegetable stock and cook, covered, for 20 mins.
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