Potato, Bacon & Maple Rösti: Maple From Canada
Heat oil in a pan and fry bacon over a high heat until crisp. Set bacon aside on a paper towel to drain excess fat.
In the same pan, add maple syrup and fry onion until soft.
Put grated potatoes into a clean tea towel and wring out the excess water.
Transfer to a bowl and stir in flour, chilli flakes, cheese and salt and pepper. Mix well.
Shape portions of mixture into balls and flatten down into round potato discs.
Reheat pan with extra oil and fry 2-3 potato discs at a time until crisp, turning over to cook both sides.
Try serving with a chopped parsley and crème fraiche dip for a lunchtime snack.
Sweet Potato Rosti With Halloumi & Chilli Jam: Waitrose & Partners
Cook the sweet potatoes in a saucepan of lightly salted water until tender, about 10-12 minutes. Drain thoroughly, return to the pan and mash until smooth. Turn into a bowl and leave to cool slightly.
Beat the egg yolks and cinnamon into the mash. Whisk the egg whites in a thoroughly clean bowl until peaking. Stir a third into the mash to lighten it. Add the remainder and fold in using a large metal spoon.
Combine the chilli jam in a small bowl with 2 tbsp of water and pat the halloumi dry on kitchen paper then cut into 8 slices.
Heat 1 tbsp of the oil in a frying pan. Add 4 large spoonfuls of the sweet potato mixture (about half) and flatten down slightly. Fry for about 2 minutes until firm enough on the undersides to be able to turn them with a fish slice. Cook for a further 1-2 minutes until just firm. Transfer to a plate and keep warm. Cook the remainder to make a total of 8 pancakes, adding a dash more oil to the pan if necessary.
Once the pancakes are cooked, add a little more oil to the pan and cook the halloumi for 1-2 minutes on each side until crisp and golden.
Place the pancakes on warmed serving plates and pile the halloumi on top. Place a handful of watercress over each and serve drizzled with the chilli jam.
Veggie Fritters With Sweet Chilli Dip: Bettina Campolucci Bordi, 7 Day Vegan Challenge
Mix the flour, bicarbonate of soda, cider vinegar and water in a large mixing bowl and leave to stand.
Squeeze the courgette of excess liquid and add to the vegan egg mix with the rest of the vegetables.
Heat a splash of olive oil in a large frying pan and spoon out the fritters four at a time. Gently press down the fritters with a saucepan lid smaller than the pan.
Fry for 3-5 minutes on each side until golden brown and crisp. Repeat with the rest of the mixture and serve immediately with chilli jam and extra fresh greens or seed sprinkles.
Feta & Caper Rosti: Irini Tzortzoglou, Author & MasterChef 2019 Champion
Start by peeling and grating the potatoes on the thick side of your grater. Squeeze in a muslin cloth ensuring that all the moisture that can come out has been drained. Put the potatoes in a bowl and add everything else apart from the oil. Season with a little freshly ground black pepper and use a fork to mix everything well.
Bring a large frying pan with a few tablespoons of olive oil to high temperature (around 177°C).
Spoon the mixture into the hot oil and cook for 3-4 minutes each side. If you see that the rosti are browning too fast, with the danger that they will not be fully cooked inside, lower the heat a little. They should look beautifully golden and crispy when cooked.
Drain on some kitchen paper and serve with a yogurt-based dip if desired.
Feta & Spinach Potato Rosti With Roasted Tomatoes: Love Potatoes
Preheat the oven to 200°C/180°C Fan. When it is hot, add the cherry tomatoes, drizzled with a little olive oil and sprinkled with salt and pepper. (These will take about 20 minutes and will be ready by the time the rosti are).
Wilt the spinach by pouring boiling hot water over it in a colander in the sink. Remove the excess water by placing an empty bowl on top of the spinach and pushing the liquid through the colander (the rosti will cook much better if all excess water is removed). Remove the spinach from the colander and allow to cool.
Add the peeled and grated potatoes to a bowl. Add the egg, flour, spring onion, nutmeg and chilli flakes, salt and pepper and stir well. Add the wilted and squeezed spinach and stir again, finally adding the crumbled feta and stirring briefly to incorporate.
Heat the oil in a large frying pan until hot (this is important as you really want the rosti to crisp up). Spoon the mix into the pan – forming shapes about 10cm wide. After about three minutes you can carefully flip each rosti. Cook for a further three minutes and then transfer to a large oven tray for a further 10 minutes to finish cooking (you may need to do this in batches).
Serve the rosti with the roasted cherry tomatoes on the top.
Sweetcorn & Leek Fritters With Roasted Veg: Myles Hopper and Giles Humphries, Mindful Chef Eat Well, Live Better
Preheat the oven to 200°C/Gas Mark 6.
Finely chop or crush the garlic and finely slice the leek, discarding the root.
Heat ½ tablespoon of oil in a pan and fry the garlic and leeks for 5 minutes, until softened. Set aside.
Trim the asparagus. Place the cherry tomatoes and asparagus on a baking tray and drizzle with ½ tablespoon of oil and a pinch of sea salt. Bake in the oven for 10 minutes.
Meanwhile, drain the sweetcorn. In a bowl, mix the sweetcorn, chickpea flour and smoked paprika with the softened leeks and garlic. Add 2-3 tablespoons of cold water and season with sea salt and black pepper. Form the mixture into 6 fritters, each about 1cm thick.
Heat 1 tablespoon of oil in a large frying pan on a medium-high heat and fry the fritters for 3-4 minutes on each side, until golden brown.
Meanwhile, peel and de-stone the avocado and cut into thick slices.
To serve, place the rocket on plates, arrange the sweetcorn and leek fritters on top, and serve alongside the sliced avocado, roasted asparagus and tomatoes. Drizzle over the juice from the lime.
Comté & Potato Rösti With Chives: Laura Pope, LauraPope.co.uk
Bring a pan of water to boil, add a good pinch of salt and parboil the potatoes (leave them unpeeled) until just tender, but not soft. Drain well and leave to cool, then chill in the fridge for at least 2 hours.
Coarsely grate the potatoes, mix with the comté and chives and season with salt and pepper – mix it all together with your hands.
Heat half the butter and half the goose fat in a small, heavy-based, non-stick frying pan (about 20cm diameter) over a medium-high heat until sizzling, swirl the fat around to evenly coat the base and sides of the pan, and then add the potato mix. Turn the heat down to medium and allow to cook for a couple of minutes, then shape the potato mix into a flat cake shape, pressing down as lightly as possible. Cook for another couple of minutes, then gently shake the pan to loosen the potato (this makes it easier to turn it out later as it’s not sticking to the sides). Continue to cook for another 10 minutes, then place a plate on top of the pan and invert it so the rösti sits, cooked-side up, on the plate – the cooked side should be golden and crisp.
Add the rest of the butter and goose fat to the pan, swirl it around as before and, when the pan is hot (keeping the heat on medium), slide the rösti back into the pan to brown the other side. Cook for another 10 minutes.
While the rösti is cooking, prepare your accompaniment, such as frying a couple of eggs and sautéing some finely sliced cavolo nero in a little oil and butter.
When the rösti is golden brown on both sides and hot all the way through, take it off the heat. Pour any excess oil out of the pan carefully and let the röstis it for a few minutes in the pan (it will be molten hot and would burn your mouth if you ate it straightaway, plus it benefits from a bit of time to set before serving). You can slide it onto a plate or serve straight from the pan.
Onion & Potato Cake: UK Shallots
Bake the potatoes in their skins in a 200°C oven for an hour or more until fully cooked through. Allow to cool.
Peel and slice the shallots and sauté over a low heat in the oil and butter for up to 40 minutes until soft and golden.
Meanwhile, halve the cool potatoes and scoop the flesh out into a bowl, break up with a fork. Add the beaten egg, sour cream and a grating of nutmeg and season. Add the cooked shallots and gently mix.
Grease a cake tin with butter and tip the mixture in.
Bake for 30 minutes or until golden.
Remove and leave to cool slightly before running a knife around the edge and turning out. Dress with a few thyme leaves.