Potato Rosti With Caviar And Creme Fraiche

• 1 lb potatoes
• 2 tbsp butter
• 1 None onion, finely chopped
• 1 tbsp flour
• 2 tbsp vegetable oil
• 2/3 cup creme fraiche
• 2 oz caviar
• None None Red cress, for garnish

1. Place potatoes in a saucepan of cold water and bring to a boil. Cook until almost tender. Drain and peel under cold running water.
2. Heat the butter in a small skillet on medium-low heat. Cook the onion until softened.
3. Coarsely grate the potatoes into a bowl and add the onion and flour. Season with salt and pepper.
4. Grease a 1 1/2 inch round cookie cutter and place on a board. Place heaping tablespoons of potato mixture into the cutter, pressing down firmly. You want the rostis to be about 3/4 inch high.
5. Heat 1 tbsp the oil in a nonstick skillet on medium heat. Cook rostis in batches for 2 mins, or until golden brown on both sides. Drain on paper towels and allow to cool.
6. Top each rosti with a dollop of creme fraiche, 1 tsp caviar and cress leaves.

potatoes, butter, onion, flour, vegetable oil, crueme fraueeche, red cress

Taken from recipes-plus.com/api/v2.0/recipes/27761 (may not work)