A great quick nibble that can be served with a dip in a gathering or as an accompaniment to a meat dish.
Ingredients (makes 8-10 rostis depending on size)
Ingredients
- 450g waxy potatoes such as Charlotte
- 2 spring onions, finely sliced
- 1 tbsp capers, drained
- 100g feta cheese
- 1 egg, beaten
- 25g flour
- ½ tsp dried oregano
- Extra virgin olive oil for frying
Method
Start by peeling and grating the potatoes on the thick side of your grater. Squeeze in a muslin cloth ensuring that all the moisture that can come out has been drained. Put the potatoes in a bowl and add everything else apart from the oil. Season with a little freshly ground black pepper and use a fork to mix everything well.
Bring a large frying pan with a few table spoons of olive oil to high temperature (around 1770C).
Spoon the mixture into the hot oil and cook for 3-4 minutes each side. If you see that the rostis are browning too fast with the danger that they will not be fully cooked inside, lower the heat a little. They should look beautifully golden and crispy when cooked. Drain on some kitchen paper and serve with a yogurt based dip if desired.