The Jerusalem Artichoke is in season. My mum bought a load up from her garden this week and I just love the smokey taste of the little blighters.
The problem is my wife finds them a bit overpowering in flavour so I devised a recipe to try and make them more suitable to her palate.
Ingredients
2 large Jerusalem artichokes
4 new potatoes
1 onion
50g cheddar cheese
1 egg
salt and pepper
chopped chives
Method
grate all the ingredients (except the egg of course - it would be stupid to do that) into bowl and mix together.
Season with salt and pepper and add the chopped chives.
Let stand for 5 minutes then squeeze out as much moisture as you can and discard the liquid.
mix in the egg to help bind the ingredients.
Heat a frying pan with goundnut oil until just short of smoking.
Form a golf ball size of mixture into a pancake shape, first giving it a good squeeze to remove as much moisture as possible.
Fry until golden on both sides.
Three was a good portion for me. I served it with red kale and some bacon ribs glazed in a chilli, tomato and basil mixture that I devised. No doubt the Rostis were a hit, my wife loved them too.
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