Name: Kumara and leek rosti with garlic mayonnaise
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Garlic mayonnaise; 2 clove garlic, crushed; 1 egg yolk; 1 teaspoon dijon mustard; 1 tablespoon lemon juice; 1/2 cup (125 millilitres) light olive oil; Kumara and leek rosti; 150 gram kumara, grated; 1 large floury potato, such as sebago, grated; 1 small leek, well washed, trimmed, thinly sliced; 2 tablespoon chopped chives; 1/2 cup (40 grams) grated parmesan; 3 eggs, lightly beaten; 2 tablespoon light olive oil

Ingredients

Garlic mayonnaise

2 clove garlic, crushed

1 egg yolk

1 teaspoon dijon mustard

1 tablespoon lemon juice

1/2 cup (125 millilitres) light olive oil

Kumara and leek rosti

150 gram kumara, grated

1 large floury potato, such as sebago, grated

1 small leek, well washed, trimmed, thinly sliced

2 tablespoon chopped chives

1/2 cup (40 grams) grated parmesan

3 eggs, lightly beaten

2 tablespoon light olive oil

Method

1.To make garlic mayonnaise, process garlic, egg yolk, mustard and lemon juice until combined. With motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Season and set aside.

2.Combine kumara, potato, leek, chives, parmesan and egg. Heat oil in a large frying pan on medium. Add 2 tablespoonfuls of kumara mixture and use a fish slice to flatten into discs. Cook 1-2 mins each side, until golden. Drain on paper towel. Repeat with remaining kumara mixture. Serve with garlic mayonnaise.

Women's Weekly Food