Potato Rösti with Chutney

First, make the chutney. Cut the onions and tomatoes into small cubes and put them with the other ingredients in a large enough bowl. Mix well and let stand for at least 15 min so that the flavor can develop before serving.

Put the flour in a suitable bowl, mix in the spices and salt and make a well in the center. Add egg and milk and mix to a reasonably thick dough.

Roughly grate the potatoes, put them in a sieve and rinse well under cold running water. Drain and squeeze dry, then stir into the dough with the garlic, spring onions and hominy.

Heat about 5 mm vegetable oil in a large frying pan and gradually pour in a few tablespoons of the mixture. Flatten each unit and shape into a thin cake. Roast over low heat for 2-3 min, turning frequently, until golden brown and cooked through.

Drain on paper towels and keep warm until the rest of the mixture is baked in the same way. Serve hot with the onion and tomato chutney.

This dish is incredibly easy to prepare and is excellent as a snack or possibly an accompaniment to almost any Indian dish.

Tip: Always use aromatic spices to enhance your dishes!

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