Bounce Magazine January 2019

FOOD & DRINK
JANUARY JANUARY 2019 | ISSUE 2019 | #75 ISSUE | FOOD #75 & DRINK
Method
1. Put the potatoes in a pan of cold
salted water and slowly bring to the boil,
then reduce the heat and simmer for 5
minutes.
2. Turn off the heat and leave the
potatoes in the hot water for 15 minutes
so that they are half cooked. Drain and
peel.
A special Veganuary Recipe...
A sure-fire hit for breakfast, brunch or
lunch. You can cook the beetroot first,
but using it raw lends the röstis a nice bit
of bite. If you have any leftover cooked
beetroot or potato these would work fine
too, or swap the beetroot for parsnip,
celeriac or squash.
Ingredients
• 2 large potatoes
• 1 large beetroot, peeled
• 1 small red onion
• 5cm piece of horseradish, peeled or 1 tsp
grated horseradish from a jar
• 1 large garlic clove
• Small bunch of dill, roughly chopped
• Small bunch of tarragon, roughly chopped
• Small bunch of parsley, roughly chopped
• 1 tbsp plain flour (or rice flour to make it
gluten free)
• Sunflower oil, for frying
• Salt and black pepper
3. Coarsely grate the potatoes, beetroot
and onion into a large bowl. Finely grate
the horseradish into the same bowl.
4. Bash the garlic into a fine paste using
a pestle and mortar, or crush in a garlic
crusher, then add it to the bowl with
the herbs. Season with salt and pepper,
sprinkle over the flour and mix well.
5. Heat the oven to 190°C/Gas 5. Shape
the veg mix into four burger-sized
patties. They should hold together well,
but add a bit more flour if not.
6. Heat a good slug of oil in a non-stick
frying pan and fry the röstis until golden
brown on each side (don’t be tempted to
flip them more than once or move them
much).
7. Transfer to a baking tray and finish
cooking in the oven for 15 minutes, until
crisp and cooked through.
SERVING IDEAS:
Use the same mix to make mini patties
and serve as fancy hash browns with a full
English breakfast. Top with wilted spinach
or chard.
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