Potato and leek rösti with chick peas and coriander salad

Name: Potato and leek rösti with chick peas and coriander salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Maris Piper potatoes; 2 tbsp olive oil; 1 leek, thinly sliced; 400 g can esssetial Waitrose Chick peas, drained; 20 g Cooks' Ingredients Coriander, chopped; 1 carrot, grated; 1 tsp ground coriander; Juice of lemon

This dish combines crispy potatoes and leeks with a fresh, citrusy coriander and chickpea salad.

4.5 out of 5 stars(2) Rate this recipe

Gluten freeVegetarianHealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g Maris Piper potatoes
2 tbsp olive oil
1 leek, thinly sliced
400g can esssetial Waitrose Chick peas, drained
20g Cooks' Ingredients Coriander, chopped
1 carrot, grated
1 tsp ground coriander
Juice of lemon

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

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.

And to drink...

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.

Champteloup Sauvignon Blanc

Typical values per serving when made using specific products in recipe