Save to your scrapbook
Potato and leek rösti with chick peas and coriander salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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.
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.
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.
Typical values per serving:
This recipe was first published in January 2011.