Hmmm. What could be better than a crispy fried potato cake with a creamy centre! Yield is 20 servings.
ingredients
Dried Apple and Cherry Sauce
Rosti
directions
Place the dry apples and cherries in a heatproof bowl and add the boiling water.
Let sit for 30 minutes.
Heat the olive oil in a small saucepan over medium heat.
Add the onion and cook until softened, about 6 minutes.
Add the diced apple and saute 1 minute more.
Deglaze the pan with the white wine and the white wine vinegar.
Add the dry fruit and soaking liquid to the onions and apples. If dry, add a little more water.
Add the cayenne pepper and bring to a boil.
Turn down to a simmer and cook for 30 minutes or until sauce becomes a thick chutney consistency.
Check for seasoning.
You may want to add more cayenne pepper to spice it up.
Makes 2 cups.
Combine grated potato and chopped green onion in a medium bowl.
Season with salt and pepper.
Heat olive oil in a large non-stick skillet on medium heat.
Form five, 2-inch flat pancakes and put them in the pan.
Cook the rosti for about 3 minutes per side or until crispy, browned and cooked through.
Drain on paper towels.
Repeat with the remaining potato mixture to make 5 more potato cakes.
Serve Potato Rosti with the Dried Apple and Cherry Sauce and sour cream.