• Sam Dins

Store Cupboard Challenge / Fridge Forage

I am hungry and I haven't been shopping. What do I do?!?!

I love a store cupboard challenge - having minimal ingredients and making something delicious! This week is kumara rosti. I had no herbs or eggs or really any ingredients to make rosti but I had set my heart on that so, rosti it is!

Most sundays I like to make brunch for whoever is home (and alive). I find that, as we all lead busy lives, sunday morning is the perfect time to see how everyone's week has been and to share general gossip.

After a rummage, this is what I came up with:

How can this become something delicious? Ohhh, let me show you...

1 kumara

5 tbsp mayonnaise

4 tbsp cornflour

salt and pepper

20 gm butter, for frying

Rosti's consist of potato, egg, sometimes flour, chives and seasoning. I had almost none of those. I needed a binding agent. And I didnt have eggs. But what is made of eggs? Mayonnaise! and what else is a good sticking agent? Cornflour! YES! Lets go.

Kumara have a lot of starch in them and so there wouldnt really be a problem of it being dry. I just wanted that delicious crispiness and for the rosti to not fall apart.

Preheat the oven to 180.C

Grate the kumara and place in a bowl. Season well with salt and pepper. I was very liberal.

Add the mayonnaise and cornflour. Mix well so everything is coated.

Melt the butter over a medium heat in a non-stick, oven proof fry pan (basically a fry pan that doesn't have a plastic handle)

Pour in the kumara mix and flatten it so it looks like 1 big piece that covers the base of the pan. Leave to fry for about 5-6 minutes.

Now for the fun part, flipping. I do not have the confidence or risk taking skills to achieve a freelance pan flip so I just gently shook the pan so the rosti came away and slid it out onto a big chopping board. Then put the pan on to the rosti and flipped the board over so the raw side could be cooked. Success!

Fry for a further 3-4 minutes then place in the oven for 10 minutes. After this, shimmy the rosti out of the pan and back onto the chopping board. Cut into wedges and serve.

For brunch I served it with spinach with garlic and lemon, hot sauce baked beans and streaky bacon. When this dish was photographed, I finally had eggs so I served it with a poached egg and some soy bean and chili oil. I still made it the same way because I was so impressed with the mayo/cornflour mix.

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