Potato-and-leek rosti with spinach foam

Potato-and-leek rosti with spinach foam

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  • 2
  • Carb Conscious
  • 35 minutes
  • 15 minutes
  • Fleur du Cap Chenin Blanc 2010


  • 4 medium potatoes
  • 1 onion, chopped
  • 1 clove garlic, grated
  • 2 leeks, thinly sliced, plus extra to garnish
  • 1 cup flat-leaf parsley, chopped
  • Sea salt and freshly ground black pepper, to taste
  • Olive oil, for frying
  • Rocket, to garnish
  • For the spinach foam:
  • 500 g spinach, washed and chopped
  • 500 ml milk
  • 150 g butter

Cooking Instructions

Preheat the oven to 150°C.

In a saucepan of boiling water, cook the potatoes until tender but not soft. Allow to cool enough to remove the skins, then grate the flesh. Mix in the onion, garlic, leek and parsley and season to taste. Mould the mixture into patty shapes.

Add a drizzle of olive oil to a hot pan, then fry the rösti until golden. Transfer to a baking tray and fi nish off in the oven until cooked all the way through. Serve garnished with rocket and leek and topped with spinach foam.

To make the spinach foam: Blanch the spinach in boiling water for 30 seconds, then refresh in ice-cold water. Strain and squeeze out the excess water. Add to a food processor, along with the warm milk. Blend, then strain through a fi ne sieve. Pour the liquid into a small saucepan and bring to a boil.

Remove from the heat, add the butter and, using a stick blender at high speed, froth to form a foam.

Duane Lewis Recipe by: Duane Lewis
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