Potato rosti: to be served with the homemade sauce!

INGREDIENTS
For the rosti:
500g (1 pound) potatoes, peeled and shredded
5g (2 tbsp) parsley, chopped
salt and pepper
1 tsp garlic powder
40g (3 tbsp) cornstarch
2 eggs
½ tsp paprika
1 tsp coriander powder

For the sauce:
120g (½ cup) yogurt
15ml (1 tbsp) lemon juice
zest of 1 lemon
1 small cucumber, shredded
1 garlic clove, minced
15ml (1 tbsp) hot sauce
15ml (1 tbsp) olive oil

METHOD
1. Make sure to squeeze any extra liquid from shredded potatoes before mixing it with parsley, salt, pepper, garlic powder, cornstarch, eggs, paprika, and coriander.
2. Heat vegetable oil over medium heat and place a heaping tablespoon of potato mixture. Flatten it out and repeat 3-4 times or until you fill-up the pan. Cook rosti in hot oil until deeply golden on both sides.
3. Mix ingredients for the sauce in a small bowl and serve it on the side.
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