5 Ingredients or Fewer

Herb & Garlic Rosti with Vegan Aioli

September  7, 2015
1 Ratings
Photo by Marci Lutken
  • Makes 20 rosti
Author Notes

A delicious crispy herb and garlic
potato pancake with creamy vegan aioli.....comfort food
at its best! —Marci Lutken

What You'll Need
  • 2.5 pounds potatoes ( about 6 medium) well scrubbed, skin left on
  • half red onion, peeled and roughly chopped
  • 1 bunch fresh dill - stems removed
  • 2.5 tablespoons arrowroot flour
  • 1 tablespoon fresh garlic
  • 3 teaspoons sea salt ( Maldon or Himalayan)
  • 3 tablespoons sunflower oil
  • 2 lemons ( juice of)
  • 1 teaspoon light agave
  • 1 teaspoon apple cider vinegar
  • 1 packet silken tofu
  • 2 teaspoons mild curry powder ( Keens)
  1. Par boil potatoes for 8 min. Drain then cool. Best left overnight. Grate potatoes (skin on) into a large mixing bowl. Blitz garlic, onion and dill in food processor until incorporated and texture is fine. Add to potatoes, mix, add sea salt and flour. Mix. Form into patties. I use a 1/3 cup as a 'scoop' to get a uniform size. Fry off a small amount to see if more salt needs to be added. Potatoes need salt so add to taste! Heat oil in fry pan and over medium heat fry in small batches. Turning once. Keep warm and serve with aioli.
  2. To make the aioli...drain tofu and add to food processor. Add minced garlic, curry powder, salt, agave and lemon juice. Blitz until smooth and creamy. Adjust seasoning to taste.. Will keep in fridge for 3-4 days and delicious with steamed veggies.
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2 Reviews

Stephanie M. October 25, 2020
I had really high hopes for this recipe, but it turned out terribly despite following it to the letter and is now in the trash. I’m guessing the salt and garlic, for example, should be divided somehow between the potatoes and sauce, and it would be helpful to specify how much juice you’re expecting from 2 lemons (one large on sufficed on my end). Sad I wasted my time on this.
Fiona September 9, 2015
this looks delicious! I'm going to make them today x