DIFFICULTY: 3
15 Minutes
INGREDIENTS PER 6 PEOPLE
For 6 cakes :
potatoes, 2 medium
egg, 1
sweet paprika
salt
pepper
olive oil or vegetable oil, 1 tbsp
onion, 1 small
nigella seeds
caraway seeds
flour, 1 tbsp
PROCEDURE
After peeling the potatoes grate them and also grate the onion then squeeze it well to remove the most of its liquid. Heat the oil in a large non-stick frying pan. Put the vegetables in a bowl, along with a pinch of salt, some freshly milled pepper and a good pinch of paprika. Add a teaspoon each of nigella and caraway seeds, the spoon of flour and mix thoroughly. Lightly beat the egg, add it to the bowl and stir. Then pour a couple of heaped tablespoons of mixture into the pan, and press lightly with a spatula to get a round and compact rosti. Cook for a couple of minutes on each side or until the rosti is well cooked and light brown. Drain on absorbent paper and serve hot or warm.
