For the rosti:
800g medium-sized waxy potatoes, peeled
Small bunch of oregano, finely chopped
Pinch of cayenne pepper
3 cloves of garlic, minced
30g butter or vegan butter
¼ red cabbage, finely shredded
100ml red wine vinegar
3 tsp caster sugar
½ tsp fennel seeds
Sour cream or yoghurt to serve
1. Start by pickling the cabbage. Mix the vinegar, water, sugar and fennel seeds in a container to dissolve the sugar. Add the red cabbage, topping up with a little more water if you need to cover the cabbage. Set aside while you prepare the rosti.
2. Coarsley grate the potatoes and season well with sea salt and pepper. Place the grated potato in a tea towel or muslin cloth. Wrap up the potatoes and squeeze as much water out as you can.
3. Heat a large non stick frying pan with olive oil and half the butter. Swirl around to coat the base and side of the pan.
4. Add the garlic and oregano until lightly toasted.
5. Add the potato to the pan and press down into a disc shape.
6. Cook the base over a medium heat until golden and crispy, about 10 mins. Carefully lift to check if the base is cooked then place a large plate or lid over the top of the pan and carefully flip over. Slide the rosti back in to cook the other side.
7. When each side is cooked and crispy, transfer to a plate. Leave to stand for 5 minutes before slicing and serving with the sour cream and red cabbage.