Potato & Carrot Rosti with Feta and Herbs

Ingredients:

3 medium potatoes

1 large grated carrot

3.52 oz crumbled feta

Handful chopped spinach

2T fresh herbs, chopped

1 egg

1T flour

Pepper

4T salted Westgold Butter

Olive oil for BBQ

Method:

Peel and grate the potatoes and carrot. 

Place into a saucepan and just cover in cold water.  Bring the boil and cook 2 minutes. 

Tip into a colander to strain and press with a rubber scraper to remove the excess water.  Leave to cool. 

Heat the BBQ hot plate to medium. 

Tip the cooked potato and carrot into a bowl, add the egg, feta, herbs, spinach, flour and pepper and mix together. 

Oil the BBQ hot plate.

Place a metal cutter onto the hot plate and spoon in the rosti mixture, pressing down using the spoon,  to form a cake.  Remove the cutter and repeat the process to make 6-8 rosti. 

Dot butter in between the rosti.

Cook for 8-10 mins until golden, turn them over and dot a little more butter in between and cook until golden. 

Place into a serving platter and serve warm with your favourite tomato chutney.