Get a spice kick with these röstis on your table, with a slight sweet bite added by the pomegranate jewels
|Prep time||15 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Coarsely grate the celeriac and parsnips. Toss with a pinch of salt and place in a colander set over a bowl to draw out any excess moisture. Set aside for approx. 15 minutes.
Meanwhile, dry roast the cumin and nigella seeds in a frying pan until fragrant, approx. 2 minutes.
Place the celeriac and parsnips in a tea towel and squeeze out any excess moisture then place in a large mixing bowl. Finely slice the spring onions and chilli and add to the celeriac and parsnips, along with the vinegar, eggs, flour, nigella seeds and ½ tsp of salt.
Heat 2 tbsp of ghee in a large non-stick frying pan. Fry the röstis in batches for approx. 4-5 minutes on each side until golden and cooked through. Keep warm and fry the remaining röstis, adding more ghee if needed.
Serve the röstis topped with the yoghurt, roughly torn parsley, mint leaves and fresh pomegranate seeds.