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15
Potato Rosti
Makes: 8 (Serves 4)
Ingredients:
• 600g potatoes such as Maris Piper
• 230g parsnips
• 25g unsalted butter
• 2 tbsp olive oil
• Freshly ground black pepper
• Salt
Method:
1 Fit the Spindle and Coarse Grating Disc into the Bowl.
2 Peel the potatoes and cut into chunks which will fit down the Feed
Tube.
3 Peel the parsnips, removing the central core and cut into chunks
which will fit down the Feed Tube.
4 Place the potato and parsnip alternately into the Feed Tube.
Fit the Main Unit and set the speed control to setting 6. Press the
Precise Control Trigger using the Pusher to move the vegetables
into the machine. This will take around a minute.
5 Tip the shredded vegetables into a clean tea towel and form into a
ball. Squeeze as much moisture from the mixture as possible.
Place the vegetables into a bowl and season with black pepper.
6 Place an eighth of the mixture into a 7cm diameter scone cutter
and press down firmly with the back of a spoon to compress the
mixture to approx 1/3 - 1/2 of the depth of the cutter. Remove the
cutter carefully. Repeat with the remaining mixture.
7 Heat 1 tbsp oil with half the butter in a frying pan over a medium
heat. Carefully place two or three of the rosti at a time into the hot
fat using a fish slice and cook for 3-4 minutes on each side until
golden. Carefully remove and serve immediately with a sprinkling
of salt.
Beefburger
Makes: 4 (Serves 2-4)
Ingredients:
• 400g can chickpeas, rinsed and drained
• 1 small red onion, (approx 110g) cut into 1” dice
• 1 garlic clove, cut in half
• 30g fresh parsley, stalks
removed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp harissa paste
• 1½ tbsp plain flour
• Pinch of salt
• 1-2 tbsp sunflower oil
Method:
1 Fit the Workcentre Blade into the Bowl.
2 Pat the chickpeas dry with some kitchen paper.
3 Place the chickpeas, onion, garlic, parsley, spices, flour and salt
into the Bowl. Fit the Lid and Main Unit.
4 Blend in short bursts using the Precise Control Trigger on speed 7
for around 30-40 seconds until fairly smooth. It may be necessary
to scrape the sides of the bowl down using a plastic spatula in
between bursts.
5 Shape into four patties. Place on a plate, cover with cling film and
refrigerate until needed.
6 Heat the sunflower oil in a non stick frying pan, add the patties
and gently fry for a few minutes on each side until golden.
Note: The mixture is quite firm. Do not add any liquid or the falafel
patties will be too soft.
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FP402054MAUS Rev1.qxp_Morphy Richards Instruction Book 10/08/2015 18:13 Page 15