Recipe

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

May 02, 2016 5:13am
By Jennene Plummer
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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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.

Notes

To remove corn kernels from a cob, hold cob upright on a cutting board. Using a sharp knife, slice kernels from the cob. You need 1 cup.

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