Indian Spiced Rostis with 3 Chutneys

We often like to make mini rostis as party canapés and this time we've added some Indian inspiration to the mix. Cumin seeds, curry powder, and turmeric combine to make an Indian spice version of our favourite rostis. Serve with a range of chutneys for the perfect party snack. An especially great option if you're looking to serve something different at your holiday party this year!

Indian Spiced Rostis with 3 Chutneys

Makes approx 20

Dietary: Vegan, Gluten free

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients

• 1 medium (approx 200g) white potatoes, grated
• 1 medium parsnip (approx 200g), grated
• 1 large banana shallot or small onion, sliced very thinly
• 1 ½ tsp cumin seeds, toasted
• 2 tsp Indian spice mix/curry powder
• ½ tsp turmeric
• 1/2 tsp salt
• 2 tbsp gram flour
• sunflower oil for frying

Method

• Mix the potato, parsnip, shallot and ¼ tsp salt together, then wrap in a clean tea towel and squeeze out as much liquid as possible.
• Place into a bowl and add the remaining ingredients plus the remaining ¼ tsp salt, mixing well to combine. Test a teaspoon amount in your hand, squeezing gently to see if it holds together. It shouldn't feel wet, but slightly sticky from the flour. It is a good idea to cook 1 rosti to check for seasoning before continuing to shape the rest.
• Form approx 18-20 teaspoon amounts into rostis and place onto a large plate.
• Heat 1-2 tbsp sunflower oil in a frying pan over a low heat, and fry gently in batches till golden on both sides. You want the rostis to cook slowly without browning too darkly, but remaining golden and soft yet cooked inside. They will take several minutes on each side, so be patient and keep the heat low. Remove the rosti to a baking tray as they cook, and either reheat just before serving, or store in a plastic container for up to 3 days.
• To assemble, arrange the warm rosti on a serving plate, and top with a little of each of the chutneys as prettily as possible.

Tomato chutney

Makes a small bowl full

Ingredients

• Handful of cherry toms
• a few sprigs coriander
• half a small red chilli, chopped roughly (seeds removed if too hot for your liking)
• Squeeze of lemon
• Optional: Pinch of sugar or squeeze of agave syrup
• Salt to taste

Method

1. Blend the tomatoes, coriander and chilli till nearly smooth. The chutney is nice with a bit of texture.
2. Add a squeeze of lemon juice and a pinch of salt, adjusting as necessary. If it's a bit sharp, you can add a pinch of sugar. The chutney is best eaten on the day it's made but will keep for up to 3 days in the fridge.

Coconut Chutney

Makes a small bowl full

Ingredients

• 50g desiccated coconut (soaked in hot water from a just boiled kettle)
• Handful mint
• Handful coriander
• Half a Mild green chilli
• ½ tsp mustard seeds
• Pinch salt
• Juice of half a lime

Method

1. Drain coconut and put into blender with herbs, chilli, salt and lime juice.
2. Blend till smooth.
3. Heat 1 tsp sunflower or coconut oil and carefully toast the mustard seeds until they turn a greyish colour and start to pop in the pan. Remove from the heat and stir into the coconut mix. Taste and adjust the salt and lime if necessary.

Green apple, coriander and mint chutney

Makes a small bowl full

Ingredients

• 1 dessert apple, peeled and chopped
• Handful coriander
• Handful mint leaves
• Small green chilli
• Squeeze of lemon or lime
• Pinch salt

Method

1. Blend all ingredients till smooth. This chutney will be a lovely bright green just as long as you add enough lemon or lime juice.

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