Small Rostis, Secret Recipe, 3 Ingredients!

1. 1

   Grate the peeled potatoes on a fairly rough grater. Put in a sieve, season with sea salt flakes, and mix in the salt, to draw out liquid. Later you'll press out extra liquid with your hands.

2. 2

   Leave for a while over a bowl, as it will shed liquid. It does not matter if the potatoes change colour.

3. 3

   (You can do this ahead, time 30 mins - 2 hrs, not important).

4. 4

   Whisk the egg white with an electric whisk until very stiff. (I add a pinch of Cream of Tartar to the egg white, as it stabilizes the white so it keeps its shape).

5. 5

   Heat a nonstick utensil over high heat, and add some olive oil.

6. 6

   Press out any extra liquid from the potato, put into a clean bowl, and fold in the whipped egg white. You might not even need all the egg white -- judge for yourself.

7. 7

   Make sure your oil is quite hot. Roughly divide the potato and egg-white mixture into four, and add heaped tablespoons to the hot oil.

8. 8

   Fry on one side until golden brown, and then on other side. This will take about 7 - 10 minutes.

9. 9

   Keep in mind: you could add chopped onion, spring onion, garlic, parsley, etc. to the mixture.

10. 10

    The main discovery was how well the whipped egg white held together the grated potato!

* Per serving · 4 servings · Values may vary.