deep frozen

INGREDIENTS:
Potatoes 82 %, vegetable oil, potato starch, iodised salt, dextrose, spice.

PREPARATION:

	Pre-heat the combi-steamer to 190-200°C. Cook the frozen small roti boats for approx. 11-14 minutes until crispy. Turning once when they are almost done.
	Place the frozen small rosti boats in pre-heated frying fat/oil (170-180°C) and fry for approx. 3 minutes until golden brown. Tip: remove excess fat with kitchen roll.

Do not refreeze after thawing!