Rösti Stacks with Prawns and Mint Aïoli - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These potato fritters are the perfect starter. Drizzled with a mint aioli and topped with prawns and fresh arugula, they will be the star of your next spring dinner party.
Ingredients
- 1/3 c. coarsely chopped fresh mint
- 1 clove garlic
- 1 egg
- 1 tbsp. Dijon mustard
- 1/2 c. olive oil
Instructions
- Make mint aïoli. Blend or process mint, garlic, egg and mustard until mixture is pureed. With motor running, add oil in a thin, steady stream until aïoli thickens.
- Shell and devein prawns, leaving tails intact.
- To make rösti, squeeze excess moisture from potato; combine in medium bowl with rosemary and garlic. Divide into eight portions.
- Heat half the oil in large frying pan; cook rösti, in batches, flattening slightly, until browned both sides. Drain.
- Heat remaining oil in pan; cook prawns until just changed in color.
- Serve rösti stacked alternately with prawns, mint aïoli and arugula.
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