Potato and Jerusalem Artichoke Rösti with Green Slaw

Steps

1. Prep rösti Preheat oven to 180°C. Thinly slice onion and spring onions. In a large bowl, whisk egg, flour, salt and milk, until smooth. Add lemon zest and first measure of spring onion. Mix to combine and season with pepper. Set aside.
2. Cook onion Heat a drizzle of oil in a large fry-pan on medium heat. Add onion to pan and cook for about 1 minute. Add rösti spice mix and cook for 30 seconds, until fragrant. Remove from pan.
3. Finish rösti While onion cooks, grate artichokes and potatoes. Season with salt and mix well. Use clean hands to squeeze out any excess moisture and mix into batter, along with cooked onion and almonds.
4. Cook rösti Heat a drizzle of oil in same pan, on medium heat. Use a 1/3 cup measure to scoop rösti mix into pan, spreading out, until they are about 0.5cm thick. Cook rösti, in batches, for about 2 minutes each side, until golden and cooked through. Transfer to a lined oven tray and place in oven to keep warm between batches.
5. Prep slaw While rösti cook, thinly slice second measure of spring onion; very thinly slice fennel; thinly slice lettuce and celery. Just before serving, toss all with caper mayo, in a large bowl. Season to taste. Cut lemon into wedges.
6. To serve Pile rösti onto plates, top with a handful of slaw and drizzle with remaining caper mayo. Sprinkle over pistachio seed mix and serve a lemon wedge on the side