9,1 / 10
- For the rosti
- 4 cups floury potatoes (peeled and coarsely grated)
- 2 Tbsps butter (melted)
- 2 Tbsps vegetable oil
- For the burgers
- 3.333 cups Beef (minced)
- 1 onion (grated)
- 1 clove garlic cloves (crushed)
- 1 Tbsp grainy Mustard (optional)
Suggested variation: Cheesy Rosti Add 80 g strong grated cheese to the rosti mixture before frying.
Toss the grated potato with melted butter and seasoning, ensuring it's thoroughly coated.
Heat the oil in a large frying pan, then divide the mixture roughly into 8. Add a few portions at a time to the pan, pressing them down flat with a spatula. Cook over a medium heat for about 10 minutes until the base is brown.
Run the spatula or a palette knife underneath to loosen, then turn the rosti over to cook the other side. Cook for a further 5-10 minutes until browned and crisp, then remove to kitchen towel to drain and repeat until all the rosti are cooked.
Meanwhile mix the beef thoroughly with the flavourings and season well. Shape into four thick patties and fry for 3-4 minutes on either side or until cooked to your liking.
To serve, place a rosti on a plate, then top with chervil sprigs and sliced tomato. Place a burger on top, then finish with a rosti and serve garnished with chives.