THE DAIRY KITCHEN
Beetroot and Dill Roesti with Washed Rind
By THE DAIRY KITCHEN
Makes
15
Difficulty
Easy
Preparation
10 MINS
Cooking
15 MINS
These delightful little roesti, all crisp and sweet, are well suited to the robust creaminess of the washed rind.
Ingredients
200g peeled and grated potato200g peeled and grated beetroot
1/2 small onion, grated
2 teaspoons chopped fresh dill
salt and freshly ground black pepper, to taste
2 tablespoons plain flour
olive oil, for frying
200g Jindi Reserve Washed Rind
dill sprigs, for serving
Method
- Combine potato, beetroot and onion in a microwave steamer, cover and microwave on high for 1 1/2 minutes.
- Stir dill, seasonings and flour into the vegetable mixture until evenly combined.
- Panfry heaped tablespoonfuls of the mixture in olive oil, flattening slightly, for 1 minute on each side, until crisp. Drain on absorbent paper.
- Serve each roesti topped with a slice of washed rind a grinding of pepper and a sprig of dill.
