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Courgette-potato galettes
| Preparation : 15 min | Resting : - |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
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Serves 6
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| 2 | cloves garlic |
| 5 | potatoes (500g) (Maris Piper) |
| 50 | ml olive oil |
| 100 | g butter |
| 8 | g parsley |
| 500 | g courgettes |
| 2 | beaten eggs |
| salt, pepper |
| 1 | Fit the food processing bowl with the mini bowl. Peel and halve the garlic cloves; remove the germ. Wash the parsley and place in the mini bowl with the garlic; chop for 20 seconds using the FOOD PROCESSOR programme. |
| 2 | Peel and rinse the potatoes and the courgettes. Fit the midi bowl with the 2mm grating disc. Position the potatoes horizontally in the feed tube to grate. Do the same with the courgettes. Place the grated potatoes and courgettes in a bowl with the chopped garlic, parsley, and beaten eggs, season with salt and pepper and mix thoroughly. |
| 3 | Heat a little oil and butter in a frying pan. Place large spoonfuls of the rosti mixture in the pan and press down lightly to form small, flat galettes. Cook the rosti for about 10 minutes on each side, turning when golden. |
© Hachette Livre (Marabout) 2016
Chef’s tip
Use a pastry circle to give the rosti a defined shape.
If you would like thicker galettes, use the 4mm grating disc.
If you would like thicker galettes, use the 4mm grating disc.
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