zoom A Potato & leek rösti with chick peas and coriander salad dish
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    Potato and leek rösti with chick peas and coriander salad

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    Potato and leek rösti with chick peas and coriander salad

    • 1 of your 5 a day
    • Low in saturated fat
    • Nut free
    • Gluten Free
    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    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.

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    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.


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    4 stars