Potato Rostis

Made these for the first time last night.... stacked with slices of whole roast beetroot, balsamic caramalised onions, baked feta (for the non vegans) and a balsamic glaze drizzled on top. In hindsight probs shoulda put some wilted spinach in there for colour... but meh...

All the (complicated) online recipes i saw reccomended these as an ideal food for kids to cook/prep/eat... as i don't have children i cannot verify this - however the cat did try and appropriate one. bloody cats.

"hello, i am a potato, you should fry me"

Potato Rostis:

Ingredients:

• 4 average sized spuds
• 1 egg / or vegan egg substitute equal to one egg
• salt n pepper
• 1/2 cup-1 cup cheese (vege or vegan what evs. Also; homebrand mild cheddar uses non animal rennet. win)
• oil 

Process:

1. Peel the spuds and cut off the ick bits
2. Grate them - then dry them as much as you can using tea towels/paper towels. There was alot more water than i anticipated hiding in those little white starchy creatures so i'd suggest you use a tea towel or two)
3. Put dry grated spud in bowl, add egg (or substitute) and season to taste (salt salt salt salt)
4. Mix together 
5. Add cheese n mix again
6. Heat a pan with liberal amount of rice bran/vege oil on mediumish heat
7. You can make them any size you want but i went with small unthick ones (so theyd cook quicker and stack better).... spoon a bit into your palm... press in together into a flattish cake (squeezing out excess fluid you were too lazy to get out the first time) and bung in frying pan- turn when golden brown (approx 4 mins each side)
8. i'd do a tester one first to see if you have to alter the heat depending on thickness etc... you can make one massive one and just cook on low heat with a lid on.... alternatively you can par boil the spuds but that seems a bit extreme 

Serve with food. Makes approx 12-14 small rostis