1 Grate potatoes onto a cutting board, then squeeze them over the sink with your hands to remove as much moisture as possible. 2 Place grated potatoes into a large mixing bowl, add blanched BIO-BUD lentils, green olives, olive oil, Himalayan salt, caraway seeds, and pepper to taste. 3 Mix ingredients thoroughly and then place on a grill (preferably an electric grill where the rosti will be cooked from both sides at the same time) until lightly toasted and cooked right through. 4 Serve with chicken or any protein of your choice.
0 servings