Irish Rosti … with a little Soul

​Irish Rosti … with a little Soul
(potato cake)
 
Friendships arise for different reasons. The important ingredient is a mutual interest. With Damian, it was food. We met weekly in the market, without any other reason than to share some of the fare on offer. Share perhaps does not describe it enough. We would dissect the plate of food just purchased; analyse it, smell it and of course taste it. From week to week we tried various dishes, only vegan ones I must add.

It is amazing how today we can find so many vegan dishes in the market, a great sign for the future of humanity. At times, our interests extended to food we also cooked at home. On day, Damian came into the market with some of these for me to taste and they were still warm, all I could say was, “yumm!”
 
I had to have the recipe. His secret (not anymore) was to add a good few dollops of Natural cream cheese from Hungry Soul. He said it made all the difference, by now I trusted his culinary judgement.  Now when I proceed to make them I did things my way and added a few other ingredients.  So, let’s just say, Irish Rosti by Damian & Jacques 😊


Ingredients

• 2 or 3 large potatoes with their skins, washed, then graded
• ½ a sweet onion, red onion will do – cut in fine slivers
• 2 or 3 gloves of garlic – finely chopped
• ½ a red pepper, finely sliced
• 1 jalepeno – finely chopped
• 2 or 3 or more Tbsp – Natural cream cheese by Hungry Soul
• 2 Tbps whole wheat floor
• A nice handful of fresh parsley – finely chopped
• A a little olive oil
• A pinch of salt and a grind of black pepper

 
Method

1. Soak in the grated potato in water for a few minutes, then rinse well and squeeze out excess water.
2. Dry fry the grated potato for a minute or two to dry them out a little, then set aside.
3. Fry the onion for a minute then adding the garlic and red pepper for another minute.
4. Once cooled down a bit combine all on other ingredients to the graded potato and onion.
5. Mix well so you have a uniform mixture.
6. Form small handful size balls and flatten them onto a pan on medium heat. Cook until both side a nicely browned.

 
Serve with anything – a little chilli jam, vegan mayo, Dijon mustard.  They also taste great cold for that snack later in the day.
 
Wonderful for a brunch with grilled tomato, vegan sausages and a nice strong coffee. 
 
Bon Appétit
 
@HungrySoulVegan  - Changing the Culture