If there’s one party food recipe I’d recommend above the others - if you can be bothered with a bit of faff- it would be these. The creamy, super savoury flavour is quite rare to replicate in vegan cooking, so I’d say they are well worth it for that alone - hot little crispy rostis with dark, earthy beets and a creamy tang of horseradish ... and THEN DILL! LOVE IT.
Potato rostis with shredded beetroot and dill and horseradish mustard yoghurt
Makes 20 rostis
4 large potatoes, peeled, then grated or shredded
1 onion, grated or shredded
Salt and pepper to season
1 large beetroot, peeled, then grated or shredded
1 jar horseradish mustard
Juice 1/2 a lemon
1 small bunch dill, chopped small
3 tbsp plain flour
1 egg replacer egg
Enough oil to fry in
1. In a large bowl, add the potatoes, onion and about 1 tsp of salt to draw the moisture of the potatoes out. Leave to sit in the fridge for about ten minutes while you prepare your other ingredients.
2. Set up your frying area for the potato rostis, with a plate or oven tray with kitchen roll for draining off the oil. Prepare the beetroot and mix the lemon and some of the dill into the horseradish mustard.
3. Remove the potato mix from the fridge and add in the plain flour an egg replacer. Sprinkle in some salt and pepper and combine so it makes a firm, sticky potato mixture. Resist the urge to add any more flour as this will make the mixture bitter.
4. Heat around 1cm of oil in a large frying pan on high heat.
5. Using two tablespoons, shape small handfuls of the potato mix into rostis, and gently place them in the frying oil. Fry for around 2 minutes on each side or until the surface of the rosti is golden brown.
6. Remove from the pan and leave to drain on the kitchen roll. If you’re pre-making these ahead of a party, cover and set aside for when you’re ready to re-heat them in the oven.
7. When you’re ready to serve, dollop a tsp of horseradish mustard on the top of each rosti, followed by shredded beetroot and a tiny sprig of dill, and you’re ready to serve.