- 6 potatoes
- 1 x 1 kg bulk pack Woolworths baby marrows
- 2 eggs
- olive oil, for drizzling
- 1 lemon, sliced
- 2 T olive oil
- 3 discs feta
- ½ cup olive oil
- 1 t dried chilli flakes
- ½ lemon, juiced
- Italian parsley
- 2 x 106 g cans Woolworths Brisling sardines in rapeseed oil, drained
Preheat the oven to 180°C.
Peel and grate 6 potatoes, squeezing out any excess liquid through a clean dishcloth. Grate the baby marrows and repeat the draining process. Combine the potato and baby marrow, season and mix with eggs. Pat the mixture into a hot, oiled, cast-iron or heavy-based pan and cook for 5 minutes.
Drizzle with olive oil and bake for 35–40 minutes, or until crisp and golden.
Meanwhile, roast the sliced lemon in olive oil for 10 minutes, then remove from the oven and add feta, olive oil, dried chilli flakes and the juice of ½ lemon. Season and set aside to marinate. (This can be done overnight for even stronger flavour.)
Crumble the feta over the rösti and top with torn Italian parsley and drained Woolworths Brisling sardines in rapeseed oil. Garnish with chopped chilli.