This dish is the perfect weekend brunch or casual lunch dish. If you’re feeling extravagant, add some poached eggs and avocado on the side. The rosti can also be served with anything from fish or meats like chicken, beef or pork.

Ingredients

• 2 large carrots
• 2 large potatoes
• 2 cobb corn
• 1 eschalot, finely diced.
• 2 tbsp seeded mustard
• 1/2 cup besan or regular flour
• 1 large egg
• Salt, pepper
• 80g unsalted butter
• 1 cup natural yoghurt
• Small handful of dill, finely chopped.
• 200g sliced smoked salmon
• 2 tbsp tiny capers
• 4 radishes, cut into small wedges
• To serve, lemon wedges, extra dill & flat leaf parsley leaves

Method

1. Using an OXO swivel peeler, peel the carrots & potatoes then set aside.
2. Use an OXO corn prep peeler to remove the corn kernels from the corn.
3. Grate the carrots and potato with the course side of an OXO box grater. Place them together into a clean cloth, wrap it up around & squeeze out the liquid from the veggies, discarding the liquid, then place them into a mixing bowl and add the corn, eschallot, mustard, flour, egg & seasoning. Mix well to combine.
4. Heat a large frying pan over a medium high heat & add half the butter. When foaming, spoon in half the mix, making 4 rosti. Gently press down, not too much, and allow them to cook for 4-5 minutes, adjusting the heat as necessary to get a nice golden crust.
5. Flip them over, using an OXO spatula & continue to cook for another 5 minutes, until cooked through and golden. Remove to a plate & repeat the cooking with the remaining mix.
6. Wash the potato in cold water and squeeze dry then combine with the carrot, flour, egg, spices, herbs & seasoning.
7. Combine the yoghurt in a bowl with the chopped dill, lemon & seasoning to taste. Set aside.
8. Serve the rosti with a little herbed yoghurt spooned over, some smoked salmon draped around, some capers, radishes, extra dill, parsley scattered and lemon wedges.