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How to make Beetroot rosti with prosciutto

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 1/3 cup whole-egg mayonnaise
  • 2 gherkins, finely chopped
  • 2 tablespoons baby capers
  • 1 tablespoon chopped dill, plus extra dill sprigs to serve
  • 1 teaspoon horseradish cream
  • 1/4 small cabbage, finely shredded
  • 1 red apple, julienned
  • 3 medium desiree potatoes, peeled
  • 4 medium beetroot, peeled, grated
  • 40g butter, melted
  • 100g sliced prosciutto
  • Lemon wedges, to serve

Method

  • Step 1 Combine the mayonnaise, gherkin, capers, dill and horseradish cream in a large bowl. Add the cabbage and apple. Season and stir to combine. Refrigerate while preparing the rosti.
  • Step 2 Steam or microwave potatoes for 3-4 mins or until partially cooked. Set aside until cool enough to handle. Coarsely grate. Place in a bowl with beetroot and butter. Season. Mix to combine.
  • Step 3 Heat a non-stick frying pan over medium heat. Cook 1/2 cupfuls of beetroot mixture, in batches, for 5-7 mins each side or until crisp and golden.
  • Step 4 Stack 2 rosti on each plate. Top with prosciutto slices and extra dill sprigs. Serve with slaw and lemon wedges.