Ingredients

Rosti

• 600g potato, parboiled with skin on (still firm)
• 1 garlic clove crushed
• 1 tbsp. finely chopped mixed herbs
• 100g butter
• moldan salt and freshly ground black pepper

Filling

• 250g soft goats cheese

To Cook

• 3-4 tbsp olive oil

Method

1. Rosti: Place the butter in a saucepan over a moderate heat, when hot add the garlic and cook for a further minute. Peel the skin off the potato and grate it coarsely. Place the potato, mixed herbs, seasoning, and garlic with the melted butter in a bowl. Mix them together well so that the potato is coated in the butter and everything is well distributed. Using half of the mixture make the base of 6 rosti's by shaping them in oiled egg rings or pastry cutters. Place around a tablespoon of the cheese into the canter of each rosti. Then seal them in with the remaining rosti mixture.
2. To Cook: Place the oil in a large frying pan over a moderate high heat, when the oil is hot carefully add the rosti's a couple at a time. Carefully remove the egg rings and cook them for 2-3 minutes on each side so that they are golden brown and crisp on the outside and cooked through. Remove the rosti's from the heat and repeat the process with the remaining rosti's Set them aside and keep warm until ready to serve.