Rösti with Whipped Feta and Caviar

Farmer J’s gone posh, folks. Think of this as the lovechild of a rösti, latke, and your mum’s finest hash brown – but with a fancy makeover. We’ve roped in some Jerusalem artichokes to shake things up, slapped on our classic whipped feta (because, obviously), and topped it all off with a dollop of caviar. No caviar? No worries – a slice of smoked salmon will do the trick.

Serves 4

 Forkin’ Easy

Ingredients

1 large potato, peeled
½ sweet potato, peeled
3–4 sunchokes (Jerusalem artichokes), peeled
2 eggs
1 generous tablespoon all-purpose flour
Salt, to taste
Fresh thyme, finely chopped
A dash of black pepper
A dash of nutmeg
Oil, for frying
Whipped feta (prepared from Farmer J’s Canape Recipe)
Caviar
Chives, finely chopped (for garnish)

Method

Prepare the Vegetables:

  1. Peel the large potato, sweet potato, and sunchokes.
  2. Use a Magimix food processor with the fine grating blade to grate the vegetables. Alternatively, use a mandolin or box grater.

Mix the Ingredients:

  1. Transfer the grated vegetables to a mixing bowl.
  2. Add the eggs, flour, salt, thyme, black pepper, and nutmeg.
  3. Mix well with your hands until all the ingredients are fully combined.

Shape the Latkes:

  1. Take a handful of the mixture and shape it into a patty, pressing out excess liquid to avoid sogginess.
  2. Heat a pan over medium heat and add oil for frying.
  3. Fry the latkes until golden brown on both sides, about 3–4 minutes per side.
  4. Transfer to a paper towel-lined plate to cool.

Assemble the Canapés:

  1. Place a cooled latke on a serving plate.
  2. Add a generous dollop of whipped feta on top of each latke using a piping bag or spoon.
  3. Use a wooden spoon (not metal, as it may damage the caviar) to carefully place a small spoonful of caviar on top of the whipped feta.
  4. Garnish with finely chopped chives.