Chutney in rosti potatoes from сafe&bar Panayekhali
The café hostess Gayane Breiova excellently cooks author’s chutney and demonstrates how to cook tasty and aromatic rosti potatoes.
Ingredients:
For rosti potatoes:
- Boiled potatoes – 300 g;
- Wheat flour – 200 g;
- Egg – 1 pc;
- Parmesan – 100 g;
- Oil – 100 g;
- Curcuma – 5 g;
- Black pepper – 2 g;
- Salt – 5 g.
For chutney:
- Corn lettuce – 15 g;
- Beef sirloin – 60 g;
- Red onion – 30 g;
- Oyster mushrooms – 40 g;
- Fresh chili pepper – 3 g;
- Celery stalks – 30 g;
- Garlic oil – 5 g;
- Sauce for Thai salad – 30 g.
Step 1
Prepare all ingredients.
Step 2
First, make the dough for rosti potatoes. Peel boiled potatoes.
Step 3
Grate on a grater – choose an average size.
Step 4
Beat one egg.
Step 5
Add spices: curcuma (on the knife blade), salt, black pepper.
Step 6
Also add flour, grated Parmesan and knead dough.
Step 7
Add little olive oil to make it elastic.
Step 8
Roll out portion balls with hands for each of rosti potatoes.
Step 9
Sprinkle the board with flour and roll out the rosti using a rolling pin.
Step 10
Now you may start cooking chutney. Cut the celery into sticks.
Step 11
Tear oyster mushrooms with hands.
Step 12
Chop red onion into quarters and then cut into thin sticks.
Step 13
Add a few slices of fresh chili pepper.
Step 14
Cut beef fillet into sticks.
Step 15
Finely chop a clove of garlic and cilantro – the ingredients are now ready.
Step 16
Now you may fry. Pour olive oil in a hot frying pan and put the meat. Fry for 1-2 minutes.
Step 17
When the meat gets blank, add vegetables and mushrooms.
Step 18
Meanwhile, fry rosti on the second frying pan.
Step 19
Go on mixing up chutney.
Step 20
After it Gayane adds Thai sauce and garlic oil in a frying pan.
Step 21
And she slightly fries it. The total time of frying chutney is 4-5 minutes.
Step 22
Get rosti brown from both sides.
Step 23
Arrange a hot rosti on a plate.
Step 24
Arrange the filling on the one half of rosti.
Step 25
Put pieces of fresh lettuce (corn, Iceberg) on top and cover with the second half of rosti.
Step 26
Our rosti looks like cheburek now.
Step 27
Put three sauces on a plate: sweet chili, amtello (tuna) and sour cream.
Step 28
You may sprinkle rosti with olive oil and dress with chili pepper.
Step 29
The chutney is good warm or cold, just try!
Bon appetite!
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