Rosti With Smoked Eel And Sour Cream

1. 1

   Heat the butter in a pan, add onion and cook until soft.

2. 2

   Add coarsley grated potatoes and crushed caraway seeds.

3. 3

   Sir until the potato is sticky, cool.

4. 4

   Heat extra butter and the oil on BBQ plate.

5. 5

   Place heaped teaspoons of potato mixture moulded into rounds and then flattened slightly onto prepared BBQ plate.

6. 6

   TIP: mould the potato mixture with wet hands!

7. 7

   Cook them on both sides until lightly browned.

8. 8

   Serve Rosti dolloped with sour cream, pieces of smoked eel, a sprinkling of chopped fresh chives, and a good squeeze of lime juice.

9. 9

   Voila!

* Per serving · 4 servings · Values may vary.

No additional tips available.