Bhuna Rosti Bites with Raita Dressing

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 45

Ingredients

800g Cooked Shredded Scotty Brand Kestrel Potatoes
140g Fine Diced Onions
84g Dried Potato Flakes
10g Bhuna SPICE POTS Seasoning

MINT RAITA DRESSING:
250ml Full Fat Natural Yoghurt
100g Cucumber, de-seeded and grated
Large handful mint leaves, roughly chopped.
Seasoning to Taste

METHOD

  1. Peel the Kestrel Potatoes, slice into 20mm discs and gently simmer for 15 mins, plunge into very cold water for 30 mins, drain then pat dry, carefully grate into a suitable mixing bowl.

  2. Add the diced onions, sprinkle in the potato flakes and seasoning and mix until formed, the mixture should be sticky. Lightly flour your hands and form into 18g balls or shape of choice.

  3. Lightly fry in hot oil for 1-2 min at 180oC, or until golden and crisp, thoroughly drain onto kitchen paper.

  4. For the mint raita, add yoghurt to a suitable bowl, incorporate the grated cucumber and chopped mint leaves, season to taste.

  5. Plate up the rosti bites and serve with the mint raita!

BACK TO RECIPES

LENTIL SHEPHERD’S PIE
Slow Cooker Beef Roast with Potatoes and Carrots

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