Traditional recipes

Potato rostis with beetroot horseradish

Potato rostis with beetroot horseradish

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Potato rostis with beetroot horseradish

Makes 4 rostis

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 220 11%

  • Fat 10.3g 15%

  • Saturates 1.1g 6%

  • Sugars 7.1g 8%

  • Salt 0.6g 10%

  • Protein 4.4g 9%

  • Carbs 29.6g 11%

  • Fibre 4.4g -

Of an adult's reference intake


  • 2 large potatoes
  • ½ a red onion
  • 1 clove of garlic
  • 1½ teaspoons cumin seeds
  • 3 tablespoons vegetable oil
  • 2 medium beetroots
  • 2 tablespoons creamed horseradish

Recipe From

Jamie Magazine

By Laura Fyfe


  1. Coarsely grate the potatoes, then squeeze out the excess liquid.
  2. Peel and finely slice the onion, peel and crush the garlic, then lightly toast the cumin in a dry pan. Peel and coarsely grate the beetroot.
  3. Combine the potatoes, onion and garlic in a large bowl, add the cumin and season. Use your hands to shape into 4 patties.
  4. Heat the oil in a pan and fry the rostis over a medium-low heat for about 10 minutes on each side, turning carefully and adding more oil, if needed.
  5. Combine the grated beetroot and horseradish in a bowl and serve on top of the rostis.

Watch the video: Crispy Golden Potato Rosti in 40 Seconds (January 2023).