Traditionally a rosti uses grated potatoes but when my son asked me to make a fruit rosti I thought I would give it a try.
This is my kid approved recipe but I am not going to lie to you; as an adult I would like more seasoning added to this dish.
So if you are looking to please younger children this recipe lets the natural flavours do the talking but for a more mature audience I would try experimenting with adding spices such as nutmeg.
I served these on a bed of salad. I used mixed leaves, finely chopped celery, and sprouting beans drizzled with a little lemon juice.
- Peel the potatoes and chop into halves and boil for 7 minutes.
- Drain the potatoes and give them time to cool enough for you to be able to hold them without burning yourself! Then grate the potatoes.
- Peel and grate the apple and pear and them mix them with the grated potatoes.
- You need to get as much moisture out of the mix as you can- squeeze it, pat it with a towel, and if you want to you can add a bit of salt.
- Separate the mix into 4 equal parts and make circles with them; think burger shaped. Really try and press the mix together to help it bind.
- Add enough oil to a frying pan to cover the bottom and fry the rostis for roughly 8-10 minutes each side. But use your judgement here, you want them starting to crisp on the outside.
NOTE: Now in theory the rostis should be done now. However if they are not binding well (and they don’t always) then put them in a preheated oven for 5 minutes to finish them off.