- 250 g yellow sweet potatoes, peeled and coarsely grated
- 250 g potatoes, peeled and coarsely grated
- 1 T garlic, grated
- Sea salt and freshly ground black pepper, to taste
- 4 T canola oil
- 2 T butter
- 4 T plain cream cheese
- 4 t garlic chives, chopped
- 1 t fresh lemon juice
- Onion powder, a large pinch
- Salt, a pinch
- 100 g sliced peppered salami
Preheat the oven to 70°C and line a baking tray with kitchen paper. Place the grated potatoes in a bowl, add the garlic, season and mix well. Heat half the oil in a large non-stick frying pan and add half the butter.
Divide half the potato mixture into four, then shape each portion into a round patty about 1 cm thick and press together firmly. As soon as the butter begins to sizzle, carefully place the röstis in the pan.
Cook over a moderate heat for 5 minutes, or until crisp and golden brown, then turn over and cook for a further 5 minutes.
Don’t worry if they break up when you turn them – simply pat them back into shape. Shape the remaining mixture into 4 more röstis. When the first batch is cooked, transfer them to the baking tray to drain. Keep them warm in the oven. Cook the remaining röstis in the same manner.
To assemble, mix the cream cheese, garlic chives, lemon juice, onion powder and salt. Transfer into a small serving bowl and serve with the röstis and peppered salami slices.
Cook’s note: Do not drain off the starchy liquid released by the potatoes once you’ve grated them; this helps prevent the röstis from breaking while cooking.