2-3 Maris Piper potatoes (about 400g/ 14oz), peeled and coarsely grated
1 medium egg, beaten
1 tsp gluten free plain flour
¼ tsp gluten free baking powder
1 tsp chives, finely chopped
6 sage leaves, 2 finely chopped, 4 whole
3 tbsp sunflower or vegetable oil, for frying
Serves - 4
Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, gluten free flour, baking powder, chives and chopped sage leaves. Season well.
Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes.
Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge.
When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.