Kabana and Rosti

Crispy Kabana and Rosti Stacks

Serves 4 


  • 2 sticks Pepperoni Kabana, sliced

  • 6 medium Desiree potatoes, peeled and halved

  • 1 egg whisked

  • 1 clove garlic crushed

  • 1 tsp paprika

  • 2 Tbsp plain flour

  • Pinch salt and cracked pepper

  • Rice bran oil for shallow frying

  • 3 cups rocket

  • Olive oil (optional)


  1. Heat oven to 150°C

  2. In a non stick frying pan on medium heat, cook kabana slices on both sides until golden. Transfer to oven on a separate plate.

  3. Peel and halve potatoes then par boil in boiling salted water for approximately 7 mins. Drain and cool enough to handle.

  4. Grate potatoes and place in mixing bowl. Add the egg, garlic, paprika, flour, S&P and mix well.

  5. In a non stick frying pan, heat enough oil on medium heat for shallow frying. Using 1/4 of the potato mixture. Cook pancake style, 3 mins on each side until golden.

  6. To assemble - Place one rosti on each plate, then arrange kabana on top. Place small handful of rocket on over kabana and drizzle with olive oil.

Shop the ingredients here.

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