MyKitchen - Issue 36 - October 2017

made in SA

Rösti with creamy

smashed peas

SERVES 4

INGREDIENTS

For the rösti

450 g potatoes, parboiled

½ cup peeled and chopped onion

1 egg, beaten

½ tsp salt

½ cup vegetable oil

For the smashed peas

2 tbsp butter

2 leeks, chopped

3 cups fresh peas

½ cup cream

Basil, to garnish

2 eggs, poached

METHOD

For the rösti

1. Peel and coarsely grate the
   potatoes. Soak in a bowl of cold
   water for 2 minutes, then drain.


2. Spread out the grated potato
   and chopped onion on paper
   towel and pat dry.


3. Place the potato and onion in
   a bowl. Mix in the egg and salt.


4. Heat the oil in a pan.


5. Using ¼ cup potato mixture
   at a time, form 10 cm rounds
   (a good rösti must be thin).


6. Fry the rösti for 5 minutes per
   side, until crisp and golden.
   For the smashed peas


7. Heat the butter in a pan and
   fry the leeks until soft. Season.


8. Add the peas and cream and
   blend until chunky.


9. Top the rösti with smashed
   peas, basil and poached eggs.

R11*

PER SERVING

made in SA PEAS

Full sun

Mid spring

onwards

Plant in well draining,

well composted loam.

Low maintenance;

Mulch with

garden clippings

now and then.

Use

imme-

diately

after

picking.

HARVEST

SOIL

REQUIREMENTS

SOWING TIME

LOCATION

GROW YOUR OWN

CARE

Made in SA.indd 49 2017/08/24 3:54 PM