Madison
Ingredients
Method
1.Place potatoes into a pot of cold water and bring to the boil.
2.Cook until almost tender, then drain and peel under cold running water.
3.Heat the butter in a small frypan over low-medium heat and cook the onion until soft, but not coloured.
4.Coarsely grate the potatoes into a bowl and add the onion mixture, flour, salt and pepper.
5.Shape the rostis by placing heaped tablespoons of mixture into a greased 3-4cm round cookie cutter. pressing down firmly. You want the rostis to be about 2 1/2cm high. Repeat until you have 24 rostis.
6.Heat 1 tablespoon of oil in a non stick frypan over medium heat and cook rostis in batches for 2 minutes or until golden brown on both sides.
7.Drain on paper towel and allow to cool.
8.To serve, top each rosti with a dollop of creme fraiche, a teaspoon of caviar and garnish with baby cress leaves.
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