Pedro's Potato and Pumpkin Rosti w/ Caramelized Onion and Beetroot

Caramelized onion and beetroot 

2 beetroot, grated 

2 onions, sliced 

3 cloves garlic 

Oil to fry 

Fresh ginger (Or 1/2 tsp powdered ginger) 

¼ tsp Chilli powder 

Fennel bulb, sliced 

4TB Balsamic vinegar 

2TB sugar (or sweet chilli if you prefer) 

½ c water 

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Sautee your onions, add your chopped garlic. Set aside a third of your onions and garlic for the rosti, and a little for your silver beet if you like. Add grated beetroot and ginger to cook out for a few minutes. Add your fennel, chilli, balsamic, sugar and water. Cook down on a low heat until reduced and jammy. Season to taste. 

 

Potato and pumpkin rosti 

2 potatoes (grated) 

½ c grated pumpkin (or kumara, parsnip) 

Fennel greens, chopped 

½ c flour (rice or chickpea is best, standard is all good though) 

Salt and pepper 

Sauteed onion and garlic 

 

Squeeze as much liquid as possible from the grated potato, I use a tea towel to really wring it out. Mix all ingredients together and form into patties. Fry in a hot pan with plenty of oil till each side is golden brown. Finish in the oven for 15 minutes at 180 degrees.  

 

Dressing / silver beet marinade 

1 lemon juiced, zested 

2TB mustard 

½ c olive oil 

Salt and pepper 

 

Whisk together, use a small amount to marinate the silver beet before frying in a hot pan. Cook your stalks first till slightly softened, add your onion and garlic from earlier then add the leaves to wilt. It will take around a minute. 

Mix the rest of the dressing with your mesclun, carrot and radish. Stack it up, garnish with pickles (I use turmeric daikon for that big yellow pop) and voila!