Name: Potato and corn rostis with chilli aioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Chilli aioli; 2/3 cup egg mayonnaise; 1/4 cup finely grated parmesan; 1 garlic cloves, crushed; 2 teaspoon chilli paste, plus extra to serve; Potato and corn rostis; 6 potatoes, peeled; 1 corn cob, kernels removed; 1/3 cup chopped chives; 40 gram butter, melted; 1 tablespoon plain flour; vegetable oil for shallow-frying; crispy prosciutto, baby sorrel leaves, lemon wedges to serve

Potato and corn rostis with chilli aioli

Crispy grated potato combines with corn to make this potato rosti recipe, served with chilli aioli and pancetta

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

Chilli aioli

2/3 cup egg mayonnaise

1/4 cup finely grated parmesan

1 garlic cloves, crushed

2 teaspoon chilli paste, plus extra to serve

Potato and corn rostis

6 potatoes, peeled

1 corn cob, kernels removed

1/3 cup chopped chives

40 gram butter, melted

1 tablespoon plain flour

vegetable oil for shallow-frying

crispy prosciutto, baby sorrel leaves, lemon wedges to serve

Method

1.Preheat oven to very slow, 120°C. Line an oven tray with a paper towel.

Chilli aioli

2.In a small bowl, combine all ingredients. Season. Chill, covered, until ready to use.

Potato and corn rostis

3.Coarsely grate potatoes into a colander lined with a clean cloth. Squeeze excess moisture out with your hands and transfer grated potato to a medium bowl. Add corn kernels, chives, butter and flour. Season and mix well.

4.In a large frying pan, heat oil on high. Spoon three ¼-cup portions of potato mixture into pan.Use a fish slice to flatten each to an 8cm disc.

5.Cook for 2-3 minutes each side until golden and cooked through. Transfer to lined tray. Place in warm oven. Repeat, adding more oil if necessary.

6.Serve rostis with crispy prosciutto, sorrel, chilli aioli, chilli paste and lemon wedges. Accompany with a mixed salad, if desired.