This quick meal is delicious and hearty.
To make the crunchy potato rostis, place the potato in a clean tea towel and squeeze to remove the excess liquid+.
Transfer to a large bowl and add the chives, eggs, salt and pepper and mix well to combine.
Heat half the oil in a medium non-stick frying pan over medium heat. Spread half the potato mixture evenly into the pan.
Cook for 5 minutes each side or until golden brown and cooked through. Remove from the pan and keep warm. Repeat with the remaining oil and potato mixture.
While the rostis are cooking, place the vinegar and sugar in a large bowl and mix to dissolve the sugar. Add the lamb, mint and onion and toss to coat. Top the rostis with the lamb salad, yoghurt, lemon rind and chilli flakes to serve
+ Squeezing the liquid from the potato is an important step – it helps to bind the rostis and ensures the outsides turn golden and extra crispy when cooked.
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