Recipe by Carla Borg Bonaci
For the rosti:
- 6 large potatoes
- A small tin of Bordon light corned beef (200g)
- 1 medium onion
- Salt and pepper
For the dipping sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon barbeque sauce
- A pinch of cayenne pepper
- Wash, peel and grate the potatoes, using the coarser side of the grater. Sprinkle a good pinch of salt and let the potatoes sit for a few minutes until some liquid is drawn out. Transfer the grated potatoes onto a clean tea towel and wring to squeeze out and get rid of as much liquid as possible. This step is worth the effort as it gives the rosti a delicious crunchy texture when fried.
- Grate or finely chop the onion and mix it into the potatoes, along with pepper and paprika, if you wish.
- Chop up the corned beef into rough 1cm sized cubes and fold them into the potato mixture.
- Preheat some oil in a frying pan, and shape the rosti into patties of around 1cm in height. You can use an ice cream scoop or a flat cup measure for even quantities.
- Fry the rosti over medium heat until golden and crisp, then turn them over gently to fry the other side, paying attention to the quantity and the temperature of the oil. When ready, sit them on a paper towel for a minute to drain off any excess oil, and serve warm with a mayonnaise based dip. In this photo, the dip is a quick mixture of mayonnaise, barbeque sauce and a pinch of cayenne pepper.