Butternut Rostis

Browsing through Sabrina Ghayour’s excellent ‘Sirocco’ recently, I found myself bookmarking page after page of delicious-looking recipes that I wanted to make. The reality is that only a very small fraction ever will get made – if I made everything I wanted to I would have to live to 160 and I’d be as fat as a hippo!

I have made a few of Sabrina Ghayour’s recipes now though, and every one has been an absolute delight. She makes this as a light lunch, with a poached egg on top, and I reckon that would be a fabulous meal, but such is the versatility of these patties that they also go very well with a salmon fillet, seared in a very hot pan and served alongside a simple salad – great for autumn and spring alike.

IMG_0597.JPG


RECIPE – feeds 4

1 small butternut squash, peeled, de-seeded and coarsely grated
1 large onion, finely chopped
3 tsp sea salt flakes
1 heaped tbsp plain flour
1 heaped tsp turmeric
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 tsp ground cinnamon
1 bunch spring onions, thinly sliced
½ small packet (about 15g) dill, leaves and fronds finely chopped
1 large egg
vegetable oil, for frying
freshly ground black pepper


METHOD 

Put the grated butternut squash and chopped onion in a mixing bowl and add the salt. Mix well, using your hands. The salt will draw out excess moisture from the squash and onion, resulting in crisp rösti. Leave to stand for approximately 30 minutes then, using a sieve or clean cloth, squeeze to extract as much moisture as you can from the mixture – you will be amazed how much liquid comes out – and return it to the mixing bowl.

Preheat the oven to 160°C/fan 140°C/gas 3.  Line a baking tray with baking parchment and heat a large frying pan over a medium heat.

Add the flour, spices, spring onions and dill (reserving 1 tsp dill for sprinkling) to the squash and onion mixture and mix well with your hands. Once the spices and dill are evenly incorporated, crack in 1 egg and mix again, adding a generous seasoning of black pepper. Shape the mixture into 12 patties, each approximately 10cm wide and 1cm thick.

IMG_0596.JPG

Heat a good amount of oil in the hot frying pan and fry the patties in batches for 6–8 minutes on one side or until nice and crisp, then flip over and fry on the other side for 5–6 minutes or until deep golden brown. Keep the cooked patties warm in the oven on the prepared baking tray while you fry subsequent batches.

Place 3 rösti on each serving plate with a little sprinkling of fresh dill and freshly ground black pepper, then serve immediately alongside your main ingredient of choice.

Leave a Reply