Serves 4      Hot    Main Course   Vegan   Vegetarian Eggless    Gluten Wheat  Dairy Free

1 Onion, halved and sliced

450g/1lb Potatoes, peeled and coarsely grated

Olive Oil for frying

400g/14oz tinned Black Eyed Beans, drained

3 Tomatoes, chopped

1 tbsp Freshly Chopped Coriander

1 small Red Chili, deseeded and finely chopped

2 Garlic Cloves, crushed

2 tbsp balsamic vinegar

The Juice and zest of 1/2 lime

Salt and Black Pepper

1. Heat a little oil in a frying pan ass the onion and sauté gently until it just begins to soften.

2. Dry the grated potato thoroughly between layers of kitchen paper then place in a large mixing bowl together with the cooked onion. Mix well then shape into 4 patties.

3. Add a little more oil to the pan (to a depth of no more than 6mm/ 1/4 inch) and heat gently.

4. Place the potato rosti in the oil and allow them to cook gently on one side for 10 minutes until golden.

5. Turn and cook second side for a further 10 minutes, making sure to keep the heat low to enable the centres to be cooked through without burning the outsides.

6. Meanwhile, place the remaining ingredients in a large mixing bowl and mix well.

7. Raise the heat under the frying pan and when very hot, turn the rosti once more to crisp the other side for 1-2 minutes.

8. To serve - transfer the rosti to a serving platter and top with the salsa.