Seaweed rostis

1kg floury potatoes, peeled and roughly grated 1 banana shallot, roughly grated 1 tsp fine flaked sea salt ½ small bunch of parsley, leaves picked and roughly chopped 1 heaped tsp dried seaweed flakes 1 medium egg, beaten 1 heaped tsp plain flour ½ tsp ba

the herb salsa:

½ small bunch of parsley

½ small bunch of basil

2 tbsp capers in brine, chopped 1 tsp caper brine from the jar 1 garlic clove, grated

60ml extra virgin olive oil

Finely grated zest and juice of ½ an unwaxed lemon

1 Preheat the oven to 120C/Fan 100C/Gas ½. Put the potato and shallot into a bowl and sprinkle over the salt. Rub the salt in for at least 2 mins until liquid appears. 2 Transfer the vegetables to a clean tea towel and squeeze to extract as much liquid as possible. Rinse and dry the bowl, then return the squeezed vegetables to the bowl. 3 Add the chopped parsley and seaweed flakes, then the egg, flour and baking powder. Season with black pepper and stir to combine.

4 In a large non-stick frying pan, over a medium heat, heat enough veg oil to cover the base by 2mm. Place a rack on a baking sheet and line with kitchen paper. When the oil shimmers, take tablespoons of the rosti mix and fry in batches for 4-5 mins on each side until golden. Use a spatula to press down into 10cm discs and make sure there’s enough space for flipping.

5 Transfer the rostis to the rack then place in the oven with the door slightly ajar.

6 To make the salsa, finely chop the parsley and basil then stir all the ingredients together and season.

7 Serve the rostis topped with a spoon of salsa, a sprinkle of salt and the edible flowers, if using. Cook’s note: The rostis can be made up to 12 hrs in advance and reheated in a low oven, but are best served straight away. The salsa will keep in the fridge for up to 3 days.

Taken from Sea Salt: A Perfectly Seasoned Cookbook by The Lea-Wilson Family

(White Lion Publishing).

Photography: Liz and Max Haarala Hamilton

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