What you’ll Need

- 2 x medium sized potatoes
- Half a cup of de-frosted frozen peas
- 2 x Asiatique butter cubes
- Tablespoon of light or dark Soya sauce
- Salt & Pepper

Method of preparation and cooking

Take the potato and peel and rinse of the excess starch, then grate it using the largest hole on a cheese grater, one used for cheddar cheese, and place into an empty mixing bowl Next add the Soya sauce, Asiatique butter cubes, de-frosted peas and a good pinch of salt and pepper Mix it together and then place it into a frying pan and mould into a frittata/rosti cake. Now place onto a medium flame and cook each side for 8-10 minutes…if the rosti is starting to over-cook, just pull of the flame for a while and allow the residual heat to continue cooking it, before return to the flame to warm through Once cooked and golden brown slide the rosti out of the frying pan and onto a chopping board, before slicing into triangles and serving as a hot canapé, on its own or as an accompaniment for Asian meats/fishes or vegetables

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