Rosti with pork and apple
Nutrition Info.(per serve)
- 750g potatoes, washed
- vegetable oil spray
- 1 teaspoon canola oil
- 4 (approx 125g each) pork cutlets
- 1 small red onion, sliced
- 1 clove garlic, crushed
- 2 (approx 250g in total) granny smith apples, cored and thinly sliced
- 1/2 cup water
- 1 tablespoon balsamic vinegar
Total fat 7.6g
Saturated fat 1.7g
Dietary fibre 10.6g
1 Prick the potatoes with a fork and cook them in the microwave on high for 8 minutes, until cooked through. Allow to cool, then peel and grate. Form the grated potato into 4 patties.
2 Place a non-stick frying pan over a medium-low heat and spray well with the vegetable oil spray. Cook the patties for 5-7 minutes until crisp and golden, then turn and cook the other side. Transfer the rosti to a plate and keep warm in a low oven.
3 Place the canola oil in the frying pan over a medium heat. Cook the pork cutlets for 5 minutes each side, until firm and golden. Transfer to a plate and keep warm in the oven.
4 Using the same pan, cook the onion and garlic for 2-3 minutes over a medium heat. Reduce the heat to low, add the apple and cook for a further 2-3 minutes. Add the water and simmer for 5-7 minutes, until the apple softens. Add the balsamic vinegar and stir gently.
5 To serve, place a potato rosti on each plate and top with a pork cutlet and a quarter of the apple. Serve with steamed vegetables.
Replacing half of the potato with grated carrot, kumara and parsnip will deliver a full-flavoured vegetable rosti.
Hanu de Jong
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