Serves 4
Ingredients
- 900g mashed potatoes (made with Millac Gold)
- 100g savoy cabbage (or spring greens), thinly sliced
- 1 leek, sliced
- Knob of butter
- Salt and pepper
- 25g olive oil for frying
Method
- Steam the cabbage until tender and plunge into cold water
- Gently fry off the leeks in the butter until softened
- Drain the cabbage well and mix in with already made mashed potato and leeks. Season with salt and pepper
- Take tablespoons of the mixture and shape into rostis
- Fry in the oil to a good crisp golden brown on both sides before serving with a side salad and dressing
