Potato Rosti with mustard fruit

Prep 0 h : 30 m
Cook 0 h : 40 m


  • 700g Desiree potatoes, peeled and coarsely grated 

    500g parsnips, peeled and coarsely grated

    2 green onions, finely chopped

    2 tsp finely chopped fresh thyme

    4 egg whites, lightly beaten

    35g cornflour

    1 tbsp olive oil

    100g butter, chopped

    350g watercress, trimmed

    200g radicchio, trimmed

    220g thinly sliced mustard fruits

    40g pine nuts, roasted



  • Preheat oven to 200C. Rinse potato in a large bowl of cold water; drain. Squeeze out excess water; spread out on paper towel and pat dry. Place potato in a large bowl with parsnip, green onion, thyme, egg white and sifted cornflour, then season well. Stir well to combine.

    Heat oil and butter in a 26cm ovenproof frying pan over medium heat, add potato mixture, pressing firmly to flatten; cook for 5 mins or until lightly browned.

    Transfer to oven; bake for 25 mins. Invert rosti onto an oven tray, then carefully slide rosti back into pan. Bake for a further 10 mins or until browned and tender.

    Leave in pan for 15 mins. Remove rosti from pan and cut into wedges. Serve with watercress, radicchio, mustard fruits and pine nuts.

    Tip: mustard fruits is an Italian condiment made of candied fruits and a mustard-flavoured syrup. It is available at select food stores.