Mexican Potato Rosti

Get ready to elevate your brunch game with this amazing Mexican potato rosti recipe! Prepare the rosti batter the night before, and in just 10 minutes, you'll have a delightful dish ready to enjoy. It's a true treat! Pair it with cocktails or coffee for the ultimate experience. Whether you're aiming to impress your friends or simply pamper yourself, I wholeheartedly recommend giving this a try.

Serves 2

Nutritional Information

Ingredients

• 1 tbsp oil/ fry light alternative

• 400g white potatoes

• 1 white onion, diced

• 1 egg

• 2 tsp caujin seasoning

• 1 tsp oregano

• 1 tsp baking powder

• 20g Unflavoured protein powder (optional)

• Salt and Pepper

  
  

Method

1. Peel and grate your potatoes into a bowl. Squeeze out all the water and drain away (you can do this by hand or using a muslin cloth).

2. Add the potatoes back to the bowl and add your diced onion, egg, baking powder and seasonings. This is when you can add your protein powder too. Set your potato mixture aside and prepare your toppings. I used cherry tomatoes, sweetcorn, avocado and black beans but you can top this with whatever you like.

3. Heat a pan with your oil on a medium/ high heat. Quarter your potato mixture and shape them into patties. Once hot, add your rostis and let them fry until golden and crispy. This should be about 3/4 minutes either side.

4. Serve hot with your favourite toppings and enjoy!

Mimi's Tip: Preparing the potatoes, grating them and getting your toppings ready the night before and freezing the patties is such a great hack and meals you can wake up to a boujee breakfast that takes 10 minutes. If you're doing this all in one go, it will take around 35-40 minutes.

Watch the video