These leek and potato fritters are a fantastic topper for your next salad. The combination of leeks,potato and fresh parsley makes for a delicious, crispy treat that's perfect for dipping in thick Greek yogurt. This recipe is sure to make you fall in love with leeks!
Ingredients:
Rosti:
- 2 leeks, white parts sliced paper-thin
- 3 large potatoes, grated
- 2 green onions, chopped
- 3 eggs, slightly beaten
- 1/2 cup breadcrumbs
- 1/2 cup chopped parsley
- Salt and cracked black pepper, to taste
- Extra virgin olive oil (for frying)
Salad:
- 120g rocket
- 1 pear
- Parmesan cheese, shaved
- Sticky balsamic
- Extra virgin olive oil
- Greek yoghurt
Instructions:
- Mix the ingredients: in a large bowl, combine the leeks, grated potatoes, green onions, eggs, breadcrumbs, parsley, salt, and pepper. Mix well until everything is combined.
- Form the fritters: In a large frying pan, heat extra virgin olive oil over medium heat. Take a large spoonful of the mixture and form it into a bal, place the ball in the hot oil and press down with a spatula to flatten. Cook the fritters until golden brown on one side, then flip and cook until golden on the other side. Once cooked, remove the fritters from the pan and place them on a plate lined with paper towels to drain any excess oil, then sprinkle them with salt.
- Make the salad: wash and dry the rocket leaves and place into a large bowl. Slice the pear into thin slices and add to the rocket bowl with a handful of shaved parmesan cheese. Toss in a good drizzle of olive oil, salt, pepper and some sticky balsamic glaze.
- Serve: serve the fritters on top of the salad and dollop with thick Greek yogurt for dipping.
Pro Tip:
If you’re serving these at a dinner party, make up the mixture and roll out the balls and place in the fridge until you’re ready to fry them. These rosti are best eaten hot, crispy and fresh out of the fry pan.