Kumara and leek rosti with garlic mayonnaise

  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Garlic mayonnaise
  • 2 clove garlic, crushed
  • 1 egg yolk
  • 1 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 cup (125 millilitres) light olive oil
Kumara and leek rosti
  • 150 gram kumara, grated
  • 1 large floury potato, such as sebago, grated
  • 1 small leek, well washed, trimmed, thinly sliced
  • 2 tablespoon chopped chives
  • 1/2 cup (40 grams) grated parmesan
  • 3 eggs, lightly beaten
  • 2 tablespoon light olive oil


Kumara and leek rosti with garlic mayonnaise
  • 1
    To make garlic mayonnaise, process garlic, egg yolk, mustard and lemon juice until combined. With motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Season and set aside.
  • 2
    Combine kumara, potato, leek, chives, parmesan and egg. Heat oil in a large frying pan on medium. Add 2 tablespoonfuls of kumara mixture and use a fish slice to flatten into discs. Cook 1-2 mins each side, until golden. Drain on paper towel. Repeat with remaining kumara mixture. Serve with garlic mayonnaise.

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