Seasoned Indian potato roastie and roastie toastie sandwich
Potato roasties are a favourite with all, but this one is a big hit with the kids. It can also be a great option for an alternative breakfast when cereals just seem very boring.
1 large peeled and grated potato, ½ cup of finely chopped spring onions, 1 peeled and grated parsnip (alternatively, use horse radish), ¼ tablespoon red chilli powder, 1 tablespoon rice flour, 1 tablespoon semolina, a pinch of turmeric, salt to taste and oil to cook. 2 slices of bread for the sandwich
- Envelop the grated potato in a muslin cloth and squeeze out all the water by pressing hard.
- Transfer the grated potatoes to a mixing bowl. Add all the other ingredients and mix well.
- Heat a pan and coat it lightly with oil.
- Place a lump of the ingredients from the bowl onto the pan and press it lightly with the spatula to form and roastie (almost like a stuffed paratha). Avoid any spaces in the middle.
- Roast for about 5 minutes on a medium flame.
- Apply some oil on the surface and flip the roastie and cook for 3 – 4 minutes on a medium flame, or till the roastie is light brown in colour. If you enjoy a crisp roastie then press it down with a spatula after flipping it over. Do this for a minute and cook it for about 3 minutes.
- Serve hot on its own. Alternatively, sandwich it between 2 slices of medium toasted bread, add some cheese, mayo and tomato ketchup and make a roastie toastie sandwich.