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Fartichoke and Almond Rosti
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This Wellie just found in Cooking Outside The Box by Keith Abel
Serves 4:
1 mug Jerusalem artichokes (when peeled and grated)
half mug of flaked almonds (or any nuts)
2 tsp freshly chopped rosemary
Dried chilli flakes, optional
Juice of half a lemon
half mug of flour
S & P
Olive Oil
Squeeze out any excess moisture from the grated fartichokes with your hands and place in a bowl. Mix in the almonds, rosemary, chilli flakes, lemon juice, flour and seasoning. Divide into four equal parts, gently moulding each one into a thick cake.
Pour a good glug of olive oil into a pan and heat gently. Place the cakes in the pan and slightly flatten each one with a spatula. Gently fry, turning once, until gordon brown on both sides and cooked in the centre.
Not made this recipe yet, but deffo will be, as they sound GORGEOUS!
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This Wellie just found in Cooking Outside The Box by Keith Abel
Serves 4:
1 mug Jerusalem artichokes (when peeled and grated)
half mug of flaked almonds (or any nuts)
2 tsp freshly chopped rosemary
Dried chilli flakes, optional
Juice of half a lemon
half mug of flour
S & P
Olive Oil
Squeeze out any excess moisture from the grated fartichokes with your hands and place in a bowl. Mix in the almonds, rosemary, chilli flakes, lemon juice, flour and seasoning. Divide into four equal parts, gently moulding each one into a thick cake.
Pour a good glug of olive oil into a pan and heat gently. Place the cakes in the pan and slightly flatten each one with a spatula. Gently fry, turning once, until gordon brown on both sides and cooked in the centre.
Not made this recipe yet, but deffo will be, as they sound GORGEOUS!
