I recently watched an episode of Masterchef Australia in which they demonstrated canapés in a master class.

I love tiny food, so naturally I love canapés. Gary made really simple mini röstis topped with some kind of fancy mayo and cured salmon. I couldn’t stop thinking about it so decided to make my own version of this; put a South African twist on it even.

Gary’s version was a classic rösti which just contained grated potato and seasoning. I’m currently sitting with a mountain of carrots (thanks bulk buying specials) and decided to mix grated carrot and potato together. I was scared this would lower this starch content and make it not hold together, but thankfully there was enough in the potato to make it stay in shape.

Grated carrot and potato before they became röstis.

I played around with the shape. I used a round cookie cutter for one and one of my tiny heart-shaped ones for the other. I preferred the size of the heart so I used that for all the rest.

Röstis taking shape.

Unfortunately, the cooked product ends up looking more triangular than the heart I was after but the taste wasn’t affected and it still looked appetising enough.

Cooked röstis.

I opted for cream cheese instead of mayo on top because it holds a topping better as it’s firmer. I mixed some hot sweet chilli sauce into the cream cheese and used about half a teaspoon on each rosti (they’re too tiny to hold much more than that. Use more if you make yours bigger though). Next I topped it with some smoked snoek, which was lightly fried in some olive oil and flaked before finally resting on the cream cheese.

Röstis posing as canapés. Ready to eat.

It’s as simple as that; an impressive-looking bite-sized morsel of goodness that will impress your friends even though not much effort was put into making it.

Canapés: Mini röstis topped with smoked snoek

2015-11-18 10:12:44

Yields 10

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Total Time

30 min

Total Time

30 min

Ingredients

1. 1 medium carrot
2. 1 medium potato
3. Salt and pepper
4. 2 tbsp cream cheese
5. 1 tsp sweet chilli sauce
6. Smoked snoek
7. Lemon juice
8. Oil for frying

Instructions

1. Grate carrot and potato. Season with salt and pepper and mix together.
2. Take some filling and press tightly into a cookie cutter. It should hold the shape of the mould it was pressed into.
3. Heat some vegetable or canola oil in a frying pan and carefully lift and place your vegetable mixture into the pan to shallow fry.
4. Fry on each side for a couple of minutes until they’re golden and crisp. Drain on paper towel once it’s removed from the pan.
5. Mix the cream cheese and sauce together and place a half teaspoon onto each cooked rösti.
6. Fry some smoked snoek in a bit of olive oil and squeeze over some lemon juice.
7. Flake pieces of the fried snoek onto the cream cheese.

By Aneeqah

From My Fingertips https://www.frommyfingertips.com/