Spinach rösti

By admin
06 February 2012

“I don’t usually make snacks but I had to try these potato cakes.” - Jacques Blignaut

Serves 2-4

Preparation time: 20 min

Cooking time: 10-15 min

100 g baby spinach leaves, finely chopped

200 g potatoes, peeled and coarsely grated

200 g baby marrows, coarsely grated

80 ml cake flour

100 ml grated Parmesan cheese

1 egg, whisked

salt and freshly ground

black pepper

30 ml (2 T) oil

40 g butter

grated Parmesan to garnish

Mix the spinach, potatoes and baby marrows in a large mixing bowl.

Stir in the flour, Parmesan cheese and egg until everything is well blended.

Season the mixture with salt and freshly ground black pepper.

Heat a little of the oil and butter in a pan. Drop dollops of the mixture into the pan and fry until golden all round and done inside.

Transfer the cakes to paper towels to absorb excess oil.

Heat the rest of the oil and butter and fry the remaining mixture.

Serve with Parmesan cheese sprinkled on top.

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