Difference between revisions of "Squash rösti"
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Revision as of 10:52, 2 August 2012
Squash rösti - about this recipe
A delicious combination of potato and garden squash. Any type of squash could be used for this including marrows and courgettes. The important thing is to remove as much moisture as you can before cooking.
- 2 large potatoes, (baking sized)
- An equivalent amount of squash flesh after peeling and de-seeding
- 1 medium onion, peeled and thinly sliced
- 2 tablespoons of plain flour
- Salt and freshly ground pepper
- Olive oil for greasing
- Grate the potatoes and squashes, ideally in a food processor.
- Soak the grated vegetables in cold water and rinse well to remove excess starch.
- Pre-heat the oven to 200° C (400° F - gas 6)
- Bring a large pan of water to the boil and add the grated vegetables.
- Wait until they return to the boil and then boil for 3 minutes, no longer.
- Drain and rinse through with cold water to prevent further cooking.
- Squeeze as much water as you can from the blanched grated vegetables and leave to drain for 30 minutes, turning now and then.
- Add the grated vegetables to a large bowl, mix in the sliced onions and season with salt and pepper.
- Sprinkle the flour and mix well, add a little more flour if too wet.
- Form into flat patties. The flatter they are, the crunchier they become. Too deep and they are more like a crispy-edged boiled potatoes.
- Grease a baking tray and roast for 1 hour.
These could also be shallow fried.