Friday, January 6, 2012

TMX Green Potato Rosti (GF & DF)

Adapted from EDC.

500g potatoes peeled and cut into quarters, nadine & sweet potato
1/2 onion peeled & quartered
1 clove garlic
Large handful of baby spinach leaves
200g GF flour
1 egg

Place all ingredients into TMX bowl and mix on 6 for 10 sec, scrape down edges, mix on 6 for 15 sec.
Fry tablespoon amounts in hot oil on the stove top.
They are ready when they are golden brown.

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