SPUD LITE ROSTI BURGER
PREP TIME: 20 MINS
COOKING TIME: 25 MINS
SERVES: 8
INGREDIENTS
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
BURGER
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
METHOD
1. 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.
2. 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.
3. 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.
4. 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.
5. Now it’s time to serve and enjoy!
YOU MIGHT ALSO LIKE…
Creamy Baked Potato & Bacon Soup
CREAMY BAKED POTATO & BACON SOUPPREP TIME: 15 MINSCOOKING TIME: 1 HOUR 15 MINSSERVES: 4INGREDIENTS 1kg baked Spud Lite potatoes, pricked all over 1 tablespoon olive oil 1 tablespoon unsalted butter 1 brown onion, peeled and diced 2 cloves garlic, crushed 1 large...
Chicken & Potato Stroganoff
CHICKEN & POTATO STROGANOFFPREP TIME: 20 MINSCOOKING TIME: 50 MINSSERVES: 6INGREDIENTS ¼ cup plain flour 850g chicken thighs, quartered 1/3 cup olive oil 1 brown onion, peeled and sliced 2 cloves garlic, crushed 2 teaspoons sweet paprika 300g button mushrooms,...
Roasted Harissa Chicken and Vegetable Tray Bake
ROASTED HARISSA CHICKEN AND VEGETABLE TRAY BAKEPREP TIME: 20 MINS + MARINATING TIMECOOKING TIME: 1 HOURSERVES: 4INGREDIENTS 4 Chicken Marylands, slashed on the diagonal2 tablespoons harissa paste2 tablespoons lemon juice2 tablespoons olive oil750g bag Spud Lite...