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Potato & Leek Rösti with Chick Pea & Coriander Salad

Waitrose

3 February 2011

Ingredients:500g Maris Piper potatoes2 tbsp olive oil1 leek, thinly sliced400g can essential Waitrose Chick Peas, drained20g pack Cooks’ Ingredients Coriander, chopped1 carrot, grated1 tsp ground corianderJuice of 1 lemon1 Peel the potatoes and cut in half. Cook in a pan of boiling water for 5–6 minutes until just starting to soften, then drainand leave until cool enough to handle. Coarsely grate the potatoes into a bowl. Heat half the oil in a non-stick frying pan and cook the leek for 5 minutes until soft but not browned. Add to the potato, season and mix well.2 In a separate bowl, mix the chick peas, fresh coriander, carrot, ground coriander, lemon juice and some seasoning to make a salad.3 Divide the potato mixture into 4 and shape into rough patties with your hands, then heat the remaining oil in a medium non-stick frying pan. Add the rösti to the pan and cook for 3–4 minutes until golden brown, then turn over and cook the other side. Serve with the coriander and chick pea salad. You could also add a spoonful of natural yogurt, if you like.