4 Serves
45 Mins
Heat the cooking oil in a frying pan over medium heat. Add the mustard seeds and wait until they begin to splutter.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
99 µg / 400 µgCalcium
132 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
683 mg / 4,700 mgSodium
592 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
5 g / 28 gSugar
21 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Stir in the chili pepper and turmeric, then add the grated papaya and a pinch of salt. Sauté for two minutes, then remove from the pan and set aside.
Using a colander, squeeze all excess water from the grated potatoes to ensure a crispy texture.
In a large mixing bowl, combine the grated potatoes, onions, bread crumbs, ginger, black pepper, and salt. Mix thoroughly until well incorporated.
Form the potato mixture into small balls and gently flatten them into patties.
Lightly grease a non-stick pan with a few drops of oil. Pan-fry the potato rosti over low heat until both sides are evenly golden brown and cooked through.
Arrange the rosti on a serving dish, top with the prepared papaya salad, garnish with additional chili pepper, and serve immediately.
59
g7
g30
g
