SPUD LITE ROSTI BURGER
- 750gm Spud Lite potatoes, coarsely grated
- 150gm butter melted
- 1 tbs dried onion powder
- 1 tsp dried garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tbs dried oregano
- 2 eggs, lightly beaten
- salt flakes and freshly ground black pepper
- Brioche burger buns, halved
- 1/2 cup aioli
- 1 butter lettuce
- 8 slices cheddar
- 2 vine ripened tomatoes, sliced
- 16 small slices pickled beetroot, drained
- 8 eggs, fried
- 1/2 cup tomato chutney
For the rosti, squeeze excess liquid from grated potatoes using hands and pat dry with paper towel. Place potato in a large mixing bowl, add ¼ cup of the melted butter, onion, garlic, paprika, cumin, coriander, oregano, parsley, eggs, salt and pepper, stirring until mixture is well combined.
Heat 2 tablespoons of butter in a large non-stick frying pan over medium heat. Divide potato into equal 8 portions (approx. ½ cup). Add 4 potato rosti to pan and press down firmly with a spatula. Cook for 5-6 minutes before turning, place a slice of cheese on top and cook a further 5-6 minutes or until golden and crisp. Repeat with remaining butter and potato mixture.
To assemble burgers, toast the sliced side of each burger under a high grill. Spread aioli over the toasted bottom of each bun and tomato chutney over the toasted top of each bun.
To assemble burgers, place butter lettuce leaves on top of aioli, followed by potato rosti, sliced tomato, beetroot and fried egg, finishing with the tomato chutney top.
Now it’s time to serve and enjoy!
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Virginia SA 5120
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