‘Place Potato latkes on a serving dish and spoon a spoonful of Cream cheese on to each. Slice medallions of the fillet and place 2 medallions onto each potato latke. Serve hot.’
500g (1 lb.) Lamb fillet ( 2 medium fillets), Pork fillet can also be used
bottle Roasted Red Capsicum marinade
50g rocket leaves
200g cream cheese ( 1 tub)
500g (1 lb.) potatoes, washed and grated
1 cup Cake flour
1 tbs Salt
2 tbs Medium Peri Peri
100ml Olive oil for frying
Slice fillet lentghwise ( don’t cut through) and butterfly open. Flatten slightly with a meat happer or rolling pin.Place in a flat dish and pour over Roasted Red Capsicum marinade. Allow to marinade for 25 min
Preheat the oven to Grill
In the meanwhile, Prepare the Latkes:
Grate the potatoes, and mix with the flour, salt, egg & Peri Peri
Heat the oil in a deep frying pan, scoop spoonfuls of the Latke mixture in the pan , flatten with a spatula and fry for 2 minutes on each side or until crisp and golden in colour.
Remove from pan and drain excess oil on paper towel.
Prepare the lamb fillet as follows:
Remove from the marinade ( Don’t wipe of excess marinade), place a thick layer of Rocket leaves on one halve of the fillet, and fold the fillet over lenghtwise, to coverthe leaves and so the fillet has thje original closed shape again.Place fillet on a roasting rack on the top shelf of the oven and grill for 5 minutes. Turn around and roast the other side for 5 minutes.
Place Potato latkes on a serving dish and spoon a spoonful of Cream cheese on to each.
Slice medallions of the fillet and place 2 medallions onto each potato latke.