Spiced Potato Rosti


  • 1 cup extra virgin.
  • 3 eggs
  • 2 tsp salt
  • ½ tsp black pepper
  • 1tsp green chilli paste
  • 1tsp cumin powder
  • 6 large potatoes maris piper
  • 1 large onion.


  1. Preheat oven to 180c. Oil muffin tin generously and place it oven.
  2. Beat eggs in a small bowl. Add salt, chilli power, cumin powder and pepper, mix well and set aside.
  3. Heat oil in a saucepan on medium heat.
  4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube.
  5. Process potatoes and onions using the blade that creates thin strips. If you dont have a machine use a grater large size.
  6. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil, mix very well. Remove any large pieces of potatoes or onions that weren’t processed properly.
  7. Remove heated muffin tin from the oven and spoon potato mixture evenly into hot, oiled cups.
  8. Bake for 1 hour. If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned. Loosen edges with a knife and un-mould.

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