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Kumara & leek rösti with aïoli
Kumara & leek rösti with aïoli


  • 150g kumara, grated
  • 1 large floury potato, grated
  • 1 small leek, well washed, trimmed and thinly sliced
  • 2 Tbsp chopped chives
  • ½ cup grated parmesan
  • 3 eggs, lightly beaten
  • 2 Tbsp light olive oil
  • Aïoli
  • 2 cloves garlic, crushed
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 1 Tbsp lemon juice
  • ½ cup light olive oil

Kumara & leek rösti with aïoli

  • Serving size: Serves 2-4
  • Cooking time: Less than 60 minutes

To make aïoli, process garlic, egg yolk, mustard and lemon juice until combined. With motor running, gradually add oil in a thin steady stream until mixture is thick and pale. Season and set aside.

Combine kumara, potato, leek, chives, parmesan and beaten eggs. Heat oil in a large frying pan on medium heat. Add 2 tablespoonfuls of mixture per rösti. Use a fish slice to flatten into discs. Cook for 1-2 minutes on each side, until golden. Drain on paper towel. Repeat with the remaining kumara mixture, then serve rösti with the ïoli and your favourite greens on the side.

From Taste magazine, May 2011.

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