Thursday, 16 January 2014

Jalapeno and Coriander Rosti

I love potatoes and how versatile they are, but any potato that is fried is alway at the top of the list.
I love the kick from the spice and as coriander is my favourite herb it adds a delicious flavour.
The rostis go so well with chipotle yogurt and cajun salmon and a big salad!

They are syn free on extra easy.


1lb potatoes, i used maris piper
1 onion
1 tsp ground cumin
1 green chilli finely chopped
handful of coriander leaves chopped
1 egg beaten
salt and pepper


Grate the potato and onion onto a clean tea towel, then squeeze out all the moisture, in a large bowl mix all the ingredients together.
In a large frying pan sprayed with frylight, flatten a spoonful of the mixture and fry for 3 minutes on each side until they are golden, transfer to a baking sheet, repeat until you have used up all the mixture. Spray with more frylight and bake for 15 minutes, until they are cooked through.

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