Potato and Chickpea Rosti
Ingredients
1 Russet potato, shredded
1 carrot, shredded
5 stalks coriander, chopped finely
1 large onion, sliced finely
5 tbsp cooking oil
Fresh coriander for garnishing
Ingredients for batter:
5 tbsp rice flour
3 tbsp chickpea flour (comes in packets)
¼ cup MARIGOLD Evaporated Filled Milk
¼ cup water
1 tsp fine salt
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Combine ingredients for batter together and sieve mixture. Put in potatoes, carrots, coriander and onions.
Heat a 12-inch non-stick pan with oil. Spoon mixture in pan and cook it over medium heat until lightly brown. Then gently flip it over and cook the other side for another 2 minutes or until it turns brown in colour.
Serve rosti with some fresh coriander.
Rice ball mould is easily available in Japanese stores.
