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Potato and leek rösti with chick peas and coriander salad

Potato and leek rösti with chick peas and coriander salad

By Sophia Phuket
15’ Prep time
20’ Cook time
35’ Total time
288 Calories
4 Serving

Summary

This dish combines crispy potatoes and leeks with a fresh, citrusy coriander and chickpea salad.
Sophia Phuket 0 Followers

Step by Step

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Step 1

Peel the potatoes and cut in half. Cook in pan of boiling water for 5-6 minutes until just starting to soften, then drain and leave until cool enough to handle. Coarsely grate the potatoes into a bowl. Heat half the oil in a non-stick frying pan and cook the leek for 5 minutes until soft but not browned. Add to the potato, season and mix well.
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Step 2

In a separate bowl, mix the chick peas, fresh coriander, carrot, ground coriander, lemon juice and some seasoning to make the salad.
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Step 3

Divide the potato mixture into 4 and shape into rough patties with your hands, then heat the remaining oil in a medium non-stick frying pan. Add the rösti to the pan and cook for 3-4 minutes until golden brown, then turn over and cook the other side. Serve with the coriander and chick pea salad. You could also add a spoonful of natural yogurt, if you like.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Ground coriander
    Ground coriander
    1 tsp
  • Maris piper potatoes
    Maris piper potatoes
    500 grams
  • Carrot
    Carrot
    1
  • Leek
    Leek
    1
  • Cooks' ingredients aromatic coriander
    Cooks' ingredients aromatic coriander
    20 grams
  • Esssetial waitrose chick peas
    Esssetial waitrose chick peas
    400 grams
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