Mixed-veg rosti with sticky pork mince and herb salad
serves
4
Get in your daily dose of veg with this impressive and satisfying rosti.
Ingredients (14)
- 2 (560g) large sebago potatoes, peeled, grated
- 2 (280g) carrots, trimmed, peeled, grated
- 1/2 (175g) swede, trimmed, peeled, grated
- 2 long green shallots, trimmed, sliced into 5cm batons
- 5cm piece (25g) ginger, peeled, finely grated
- 2 tbs plain flour
- 1/4 cup (60ml) rice bran oil
- 500g pork mince
- 3 garlic cloves, peeled, thinly sliced
- 1/4 cup (60ml) kecap manis
- 1 tbs soy sauce
- 1/2 cup each Vietnamese mint, coriander & Thai basil leaves
- 1/4 cup (35g) roasted peanuts, chopped
- Lime wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C. Squeeze excess liquid from the potato then add to a bowl with the carrot, swede, long green shallot, half the ginger and flour. Season with salt and pepper and toss well to combine.
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2.Heat 2 tbs of the oil in a 26cm non-stick frypan over medium heat. Add the potato mixture to the pan, pressing down to cover the base of the pan with the mixture. Cook for 10 minutes on one side or until golden. Place a plate on top of the frypan then carefully flip the rosti then slide back into the pan. Cook for a further 10 minutes, then transfer to the oven and cook for a further 10 minutes or until golden brown and cooked through.
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3.Heat remaining 1 tbs oil in a large non-stick frypan over high heat. Add the garlic and remaining ginger, and cook for 1 minute, then add mince and cook, stirring, for 7-8 minutes until lightly browned. Add kecap manis and soy sauce and cook for a further 1-2 minutes until sticky.
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4.Place the mince over the rosti and top with the mixed herbs and peanuts. Serve alongside lots of lime halves.
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