Rosti and Beans

Directions

1. 1
   Shred the potato into a clean tea towel
2. 2
   Gather up the corners of the tea towel and squeeze out all the water from the shredded potato
3. 3
   Add the caraway seeds, salt and pepper to the potato and mix it up together
4. 4
   Get a cast iron skillet coated with a teaspoon or two of vegetable oil
5. 5
   Set the skillet in a medium heat and let it get hot
6. 6
   Make a mound of the potato in the muddle if the skillet, spreading it out into a circle roughly the size of a 45 RPM record
7. 7
   Press down the potato and cook for 5 minutes
8. 8
   Put the beans in a small pot, and warm over a medium heat
9. 9
   Turn over potato rosti and cook on the other side for 3-5 minutes
10. 10
    When the beans are warmed up, add the chilli flakes, honey and coriander
11. 11
    Season beans with salt and black pepper
12. 12
    Place rosti on a plate, then serve the beans on top.
13. 13
    Put the knob of butter on top of the beans