Potato Rosti with Rustic Fishcakes & Sweet Chilli Sauce

We bought a huge sack of potatoes recently and as I'm bored of making jacket potatoes, mash and potato wedges, I thought I'd try something different and make some potato rosti.

They're really simple to make; just grate a few potatoes, put them in a clean tea towel and squeeze out all the moisture. Then I seasoned with garlic, onion salt and pepper. Beat a few eggs together and add to the potato mixture together with a few tablespoons of plain flour.

Next heat up a frying pan, drizzle with some oil and gently pan fry the potato rosti in batches until nice and golden brown.

While you're making the potato rosti, heat up a wok, drizzle with some oil and gently pan fry your homemade fishcakes. When the fishcakes are almost cooked, add some white wine, a splash of soy sauce, a splash of mirin, salt and pepper and some sweet chilli sauce.

Place each rosti onto a warm serving plate, top with a fishcake or two and drizzle with the sweet chilli sauce.

Serve with vegetables, salad, rice or whatever your heart (or your stomach) desires!!

These were really nice, and I can certainly see myself making these again... but with a whole different range of toppings to go on top.