Rosti with horseradish

Preparation

1. Peel the potatoes and coarsely grate them into a large bowl of iced water. Leave to stand for 10 minutes.
2. Drain the potatoes, then use your hands to squeeze out as much water as possible. Press dry with a clean tea towel and place in a bowl.
3. Add the egg, horseradish cream, spring onions and salt and black pepper to taste and mix thoroughly.
4. Heat the oil in a large non-stick frying pan over medium heat. Drop eight mounds of the mixture into the pan and press down with the back of the spoon to make potato cakes 5 mm thick.
5. Fry the rosti for 2-3 minutes on each side, or until firm and golden – you may need to cook the rosti in two batches. Drain well on paper towel and serve hot, topped with creme fraiche and garnished with parsley or chives.