A Light Summer Supper....Sweet Apple & Potato Rosti

'If I eat any more salad I'm going to tum into a rabbit!'
Have you ever heard that expression? Well it's quite common in our house especially during the summer when salad lands on the table not just once a day but sometimes twice! The family do enjoy their greens, but still, salad can get a bit tedious day after day no matter how inventive I am!
So what to eat for a light summer supper that doesn't involve salad? try these tender little rosti cakes on for size!

I have teemed these rosti cakes with some cherry tomatoes, slices of paprika spiced chorizo, whole cloves of garlic and fresh rosemary from the garden, seasoned with a little sea salt, a good sprinkling of fresh black pepper and a drizzle of olive oil then baked gently in the oven until the tomatoes have burst and the garlic is soft.

For the rosti I like to use rooster potatoes as they are starchy but dry when cooked, it's the starch that helps hold these little babies together when cooking.



For the rosti you will need.......feeds 4 people

400 g peeled potatoes
1 large bramley apple peeled, about 150g of apple
sea salt
black pepper
2 cloves garlic
olive oil (not extra virgin) for frying

How to..........

• peel the potatoes, leave them whole and sit them in cold water
• peel and quarter the apple, remove any core and place in the water too
• crush or grate the garlic into a large bowl
• taking one potato at a time, dry the potato with some kitchen paper then grate the potatoes onto  the garlic
• take a couple sheets of kitchen paper and grate the apple onto the kitchen paper
• take another couple sheets of paper and press onto the grated apple to absorb any excess liquid from grating
• add the apple to the potatoes
• season with salt and pepper and mix well
• heat a little olive oil in a heavy bottomed, non stick frying pan but don't let the oil smoke...you will burn the rosti if the oil is too hot!
• place a large spoonful of the rosti mix onto the pan, press down lightly and cook gently just long enough to brown the underside and begin the potatoes cooking....you can add more than one to the pan if you like
• turn the rosti over, allow the other side to brown then remove from the pan and place on a baking sheet
• repeat until all the rosti mix is used 
• finish the rosti in the oven 180oC for about 15 minutes until they are soft in the centre and crisp on the outside
• serve as soon as they are cooked, they really aren't suitable for reheating.

Oven baked tomatoes & chorizo