Waitrose

Potato and leek rösti with chick peas and coriander salad

Ingredients

500g Maris Piper potatoes

2 tbsp olive oil

1 leek, thinly sliced

400g can esssetial Waitrose Chick peas, drained

20g pack Cooks' Ingredients Coriander, chopped

1 carrot, grated

1tsp ground coriander

Juice of lemon

Method

1. Peel the potatoes and cut in half. Cook in pan of boiling water for 5-6 minutes until just starting to soften, then drain and leave until cool enough to handle. Coarsely grate the potatoes into a bowl. Heat half the oil in a non-stick frying pan and cook the leek for 5 minutes until soft but not browned. Add to the potato, season and mix well.

2. In a separate bowl, mix the chick peas, fresh coriander, carrot, ground coriander, lemon juice and some seasoning to make the salad.

3. Divide the potato mixture into 4 and shape into rough patties with your hands, then heat the remaining oil in a medium non-stick frying pan. Add the rösti to the pan and cook for 3-4 minutes until golden brown, then turn over and cook the other side. Serve with the coriander and chick pea salad. You could also add a spoonful of natural yogurt, if you like.

Cook’s tips

As an alternative, you can make one large rösti and cut it into wedges to serve. Try crushed cumin seeds instead of the ground coriander in the salad for a different flavour.

Drinks recommendation

The coriander in this recipe demands a wine with aromatic elements, as well as body for the rösti, yet still with delicious freshness: Doña Dominga Reserva Sauvignon Blanc / Viognier Colchagua Valley, Chile.

A Potato & leek rösti with chick peas and coriander salad dish
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1054.368kJ
252kcals
Fat 9.5g
Saturated Fat 1.4g
Carbohydrate 34.2g
Sugars 3.6g
Salt trace

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4 stars

Average user rating Based on 26 ratings

This recipe was first published in January 2011.