Pan rösti with spiced lamb, spinach and chickpeas
- October 2021
- Serves 4
- Hands-on time 35 min
Stuck in a dinner rut? For a delicious midweek meal with a difference, try crisp rösti topped with spiced lamb mince, spinach and chickpeas.
Go big with our giant potato rösti . It serves 8 as a side dish.
- Gluten-free recipes
- 24.1g (7.2g saturated)
- 63.9g (17.9g sugars)
- 800g floury potatoes such as maris piper, coarsely grated
- 4 tbsp olive oil, plus 1 tsp
- 250g British lamb mince
- 1 large onion, halved and thinly sliced
- 3 tsp ras el hanout
- 300g baby leaf spinach
- 400g tin chickpeas, rinsed
- 3 tbsp raisins or sultanas
- Splash red wine vinegar
- 300g natural yogurt to serve (dairy free if you need it to be)
- Heat the oven to 180ºC fan/gas 6. Bring a large pan of water to the boil, then add the grated potato and cook for 2½ minutes. Drain, then tip the potato onto a clean tea towel and squeeze out any excess water.
- Heat a large frying pan over a medium high heat, add 1 tsp of the oil, then fry the mince for 8-10 minutes, breaking up every now and again. Set aside on a plate, then turn the heat to medium and cook half the onion for around 6-8 minutes until golden. Add the ras el hanout and the mince back to the pan with a splash of water and mix well. Reduce the heat to low-medium and cook for 10 minutes more with a lid on. Add the spinach, chickpeas and raisins/sultanas, mix well, then season and cook for 6 minutes more, stirring a couple of times. Add vinegar to taste.
- Meanwhile, heat a large frying pan over a medium heat, then add 1 tbsp of the oil. Mix the remaining onion with the potatoes and season well. Divide into 4 equal rösti portions. Add 2 rösti to the pan, pressing down with a spatula to make 2 thin discs. Fry for around 8 minutes. Once golden and firm underneath, flip the rösti, add 1 tbsp more oil and fry for another 8 minutes. Keep warm in a low oven while you repeat with the remaining rösti and oil.
- Serve the rösti topped with the spiced lamb and chickpea mixture and a big dollop of yogurt.
Easy swaps: To go meat free, use a plant-based mince and add a little veg stock to keep it juicy.
Ras el hanout from Morocco combines aromatics such as cinnamon, cloves, lavender and rose. The unique flavour works particularly well with fattier
meat such as lamb mince. Or use in stews or as a rub for veggie skewers.
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