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Crispy Potato Rosti with Fresh Beetroot

Turn your potato glut into a delicious afternoon snack or base for brunch
Difficulty Level: Easy
Serves: 4


Vegetable oil, for frying
500g of potatoes, peeled and grated
1 brown onion, grated
1 egg
1 teaspoon of plain flour
¼ teaspoon of baking powder
2 tablespoons of fresh chives, chopped
2 medium beetroots, grated
2 tablespoons of apple cider vinegar


  1. Place the grated potato in a tea towel and squeeze out any excess water
  2. In a large bowl, mix together the potato, onion, egg, flour, baking powder and chives and season well
  3. Grab a handful of the mixture and use your hands to shape it into a flat patty. Repeat for the remaining mixture
  4. Coat a large frypan with oil and heat on medium. Place the rostis on the fry pan (you should be able to cook about 4 at a time) and cook for about 10mins on either side, or until crispy
  5. Mix together the beetroot and apple cider vinegar
  6. Serve the rostis hot, topped with the beetroot mixture