HUNGARIAN PORK ROSTI - Chris Callow

INGREDIENTS:

2 free range Manx pork chops

1 Manx egg

bunch of parsley

Seasoned flour for coating (from Laxey Glen Mills)

Ground carroway seeds

1 pot soured cream

1 clove garlic (crushed)

1 Manx red onion

1 Large Manx grated potato

METHOD:

•  Trim and flatten the chops

•  Coat in seasoned flour

•  Beat the egg with salt, chopped parsley, carroway seeds, flour and sour cream until smooth

•  Add crushed garlic, chopped onion and grated potato to mix

•  Coat pork to cover all surfaces

•  Fry for 5 minutes on each side and then drain

•  Top with a dollop of sour cream and scatter with sautéed garlic.

•  Serve with green salad