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Potato and plantain röstis

Potato and plantain röstis
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

These plantain röstis make a great brunch or lunch dish and can be topped with boiled eggs for extra protein.

By Andi Oliver

Shopping list

Ingredients

For the potato and plantain röstis

To serve (optional)

  • 2 free-range eggs
  • 1 avocado, destoned, peeled and sliced

Method

  1. For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown.

  2. Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half.

  3. Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately.