Gastroback 42422 Design Gourmet Waffle Maker Advanced 2S - Manual (Page 17)

53
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.