Gastroback 42421 User Manual - Page 17

Potato rosti with tomato salsa serves 8 waffles preparation 25 minutes cook 30 minutes Ingredients • 2 kg waxy potatoes, peeled and grated • 3 eggs • 250 g sour cream • 2 tablespoons horseradish cream • Salt and pepper, to taste • Melted butter (optional) Salsa • 3 tomatoes, diced • 1 avocado, diced • 1 small red onion, finely diced • 1 garlic clove, finely chopped • 1 jalapeño chilli pepper (stems, ribs, seeds removed), finely diced • ½ cup chopped coriander • Juice of a lime • tablespoon oil Baby spinach leaves and grated parmesan to serve Method 1. Select CUSTOM setting and dial up 7 on the browning control dial. 2. Preheat until orange light flashes up and the words HEATING disappear. 3. Grate potatoes, place into a clean tea towel and squeeze to remove most of the moisture. 4. Combine eggs, sour cream and horseradish in a large mixing bowl. Toss through grated potatoes to coat and season well with salt. 5. Spread approximately 1 cup of the potato mixture into each waffle square. Close lid and cook for 15 minutes or until potatoes are cooked and crispy. To give the rostis a golden colour, brush tops of potato rosti with melted butter halfway through cooking time. 6. Meanwhile toss the tomatoes, avocado, red onion, garlic, chilli and coriander. Combine with lime juice, oil and season to taste with salt and pepper. 7. Serve hot rosti topped with tomato salsa, baby spinach and parmesan. 53