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Baby Rosti with Dried Apple and Cherry Sauce

Baby Rosti with Dried Apple and Cherry Sauce
YIELDS
20 servings

Hmmm. What could be better than a crispy fried potato cake with a creamy centre! Yield is 20 servings.

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Ingredients

Dried Apple and Cherry Sauce

½
cup dry apples diced
½
cup dry cherries chopped
1 ½
cup boiling water
1
Tbsp olive oil
1
small onion fine diced
1
cup peeled and diced mutsu apples
¼
cup white wine
¼
cup white wine vinegar
pinch cayenne pepper

Rosti

2
small Yukon Gold potatoes, grated (about 1 cup grated) (250 ml)
1
green onion, chopped
Coarse salt and freshly cracked black pepper
2
Tbsp olive oil
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Directions

Step 1

Place the dry apples and cherries in a heatproof bowl and add the boiling water.

Step 2

Let sit for 30 minutes.

Step 3

Heat the olive oil in a small saucepan over medium heat.

Step 4

Add the onion and cook until softened, about 6 minutes.

Step 5

Add the diced apple and saute 1 minute more.

Step 6

Deglaze the pan with the white wine and the white wine vinegar.

Step 7

Add the dry fruit and soaking liquid to the onions and apples. If dry, add a little more water.

Step 8

Add the cayenne pepper and bring to a boil.

Step 9

Turn down to a simmer and cook for 30 minutes or until sauce becomes a thick chutney consistency.

Step 10

Check for seasoning.

Step 11

You may want to add more cayenne pepper to spice it up.

Step 12

Makes 2 cups.

Step 13

Combine grated potato and chopped green onion in a medium bowl.

Step 14

Season with salt and pepper.

Step 15

Heat olive oil in a large non-stick skillet on medium heat.

Step 16

Form five, 2-inch flat pancakes and put them in the pan.

Step 17

Cook the rosti for about 3 minutes per side or until crispy, browned and cooked through.

Step 18

Drain on paper towels.

Step 19

Repeat with the remaining potato mixture to make 5 more potato cakes.

Step 20

Serve Potato Rosti with the Dried Apple and Cherry Sauce and sour cream.

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