Lets Cook with Joe Lam

TARO, ROSEMARY AND BACON ROSTI

1 medium taro cooked and cooled
1 small shallot fi nely sliced
2 rashers of bacon cooked quite crispy
1 tsp of chopped rosemary
1 tsp of chopped fresh garlic
1 tsp of chopped fresh thyme
2 tbsp of extra virgin olive oil
A pinch of sea salt
Freshly ground pepper


• Using a grater grate the taro into a large mixing bowl
• Add the rest of the ingredients and mix it well but be careful not to press too hard or the taro will clump together too firmly
• Divide the mix into 4 and form into ball shapes
• Press the balls down to fl atten them while keeping a circular shape
• Heat a frying pan (medium heat) with a tablespoon of oil added
• Add the rostis (hash brown) into the pan
• Fry each side for about 7 to 8 minutes until crispy and golden in colour
• They are ready to serve.

I have served it with a fillet steak, wild roquette and seared Canadian scallops on a green peppercorn sauce.

The rosti is a great starch accompaniment to a lot of fish dishes, as well as meat and poultry .You can even sautee some spinach and serve on top of it with poached eggs for breakfast.