Lunch: Rösti Stacks with Prawns and Mint Aïoli

These potato fritters are the perfect starter. Drizzled with a mint aioli and topped with prawns and fresh arugula, they will be the star of your next spring dinner party.

Ingredients

1/3 c. coarsely chopped fresh mint
1 clove garlic
1 egg
1 tbsp. Dijon mustard
1/2 c. olive oil

Instructions

Make mint aïoli. Blend or process mint, garlic, egg and mustard until mixture is pureed. With motor running, add oil in a thin, steady stream until aïoli thickens.
Shell and devein prawns, leaving tails intact.
To make rösti, squeeze excess moisture from potato; combine in medium bowl with rosemary and garlic. Divide into eight portions.
Heat half the oil in large frying pan; cook rösti, in batches, flattening slightly, until browned both sides. Drain.
Heat remaining oil in pan; cook prawns until just changed in color.
Serve rösti stacked alternately with prawns, mint aïoli and arugula.

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