Potato Rosti With Caviar And Creme Fraiche - cooking recipe

Ingredients

1 lb potatoes
2 tbsp butter
1 None onion, finely chopped
1 tbsp flour
2 tbsp vegetable oil
2/3 cup creme fraiche
2 oz caviar
None None Red cress, for garnish

Preparation

Place potatoes in a saucepan of cold water and bring to a boil. Cook until almost tender. Drain and peel under cold running water.
Heat the butter in a small skillet on medium-low heat. Cook the onion until softened.
Coarsely grate the potatoes into a bowl and add the onion and flour. Season with salt and pepper.
Grease a 1 1/2 inch round cookie cutter and place on a board. Place heaping tablespoons of potato mixture into the cutter, pressing down firmly. You want the rostis to be about 3/4 inch high.
Heat 1 tbsp the oil in a nonstick skillet on medium heat. Cook rostis in batches for 2 mins, or until golden brown on both sides. Drain on paper towels and allow to cool.
Top each rosti with a dollop of creme fraiche, 1 tsp caviar and cress leaves.