Potato and plantain röstis
These plantain röstis make a great brunch or lunch dish and can be topped with boiled eggs for extra protein.
Method
For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown.
Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half.
Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately.