Pumpkin and Potato Rosti Cakes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 44 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 cups boiling potatoes (peeled and grated)
- 4 cups Pumpkin (peeled and grated)
- 1 egg (lightly beaten)
- 1 ½ Tbsps Corn starch
- ½ cup fresh cilantro (rinsed; dried and finely chopped; plus extra for garnish)
- 1 pinch ground Nutmeg
- salt (to taste)
- ¼ cup clarified butter (for frying)
- Sour cream to serve (optional)
Preparation steps
1.
Wrap the grated potatoes and pumpkin in a clean damp cloth and squeeze out any liquid, reserving the liquid in a bowl. Allow the juice to stand until the liquid and the starch separate. Pour off the liquid leaving the starch in the bottom of the bowl.
2.
In a large bowl, combine the grated potato and pumpkin, egg, cornstarch and potato starch. Mix in the cilantro, nutmeg and season with salt.
3.
Working in batches, heat 1 tablespoon of clarified butter in a nonstick skillet. Place generous spoonfuls of the pumpkin mixture in the skillet, press plat with the back of the spoon. Cook slowly for 2 to 3 minutes per side, until golden brown. Drain on paper towels.
4.
Serve with sour cream and garnish with cilantro.
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