Steps
- Squeeze moisture from 400g of peeled coarsely grated starchy potatoes. Mix with 1 beaten medium egg, 1 teaspoon of all-purpose flour, and ¼ teaspoon of baking powder.
- Add ½ small finely chopped onion and 2 finely chopped sage leaves. Season with salt and pepper.
- Measure 3 tablespoons of sunflower oil. Heat two-thirds in a large nonstick skillet over medium heat. Divide the mixture into 4 patties and flatten them in the pan.
- Fry for 5 minutes on each side, until golden and crisp. Drain on paper towels.
- Heat the remaining oil over medium heat. Fry whole sage leaves for 20 seconds, until crisp but green. Drain and place a leaf on each rösti.