Method
Method
Coarsely grate the potatoes and place in a bowl lined with a clean tea towel. Wring out any liquid then season with salt and pepper, then stir through the melted butter.
Line an oven tray with paper towels and set aside.
Heat half the oil in a large nonstick pan. Take heaped spoonfuls of the grated potatoes and over a medium heat, fry until golden and crisp. Use the back of a spoon to shape into circles, don’t be tempted to flatten the rostis as they fry. Gently flip them and fry for 3-4 minutes or until golden brown. Drain on the lined tray.
Top the rostis with toppings and quick pickled cucumber.
Quick Pickled Cucumber
In a bowl, stir together vinegar, sugar, salt and garlic. Add the cucumber and set aside for 15 minutes.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz