Updated: Apr 20, 2020
Delicious Smoked Mackeral and Root Veg Rosti
1 small potato
1 small beetroot
1 small onion
1 medium carrot
1 small garlic clove
2 fillets of flaked smoked mackerel, peppered or not
1 beaten egg
1 splash of Tabasco sauce, or similar
1 tsp butter, I tbsp. olive oil
Chop the potato into 2 and bring to boil in a pan of salted water. Cook for a a few minutes only, then drain and refresh in cold water. No need to peel.
Slice the onion in half, then into thin rounds and fry very slowly and carefully in the olive oil and butter. Grate the garlic clove into the mix.
Grate the carrot and beetroot in to a bowl and add a splash of chili sauce to taste. Beat the egg, then thoroughly mix it in.
When the potato is cooled, grate both halves into the carrot and beetroot mixture. You can discard the skin or keep it in the mix for some added fibre.
Flake the smoked mackerel fillets into the mixture and gently combine. Season with salt and pepper.
Heat a wide frying pan and add a tablespoon of rapeseed or coconut oil. When very hot, start adding forkfuls of the mixture and gradually cover the base of the pan, filling in the gaps as you go. Keep allowing the skillet to get back up heat every few minutes. You are aiming for one thin crispy layer so that the roots cook through.
After a few minutes, use an egg flipper to gently lift the edges and make sure the rosti is not sticking. When the nearly roots are cooked and the sides seem nice and crispy, flip sections over to cook the other side.
Packed with omega 3 fats, anti-oxidants, beta carotene and blood cleansing onion and garlic, this is a quick low GL dinner that anyone can make. Eat with some avocado slices and a green salad - delicious for pretty much any meal ;-)