Down here in Canberra, each February, we have the National Multicultural Festival. It is my husband’s most favourite time of the year. Most probably, because the city is filled with stalls selling international beers (and food) for three amazing days.

We wonder the main streets trying delicious treats from Germany to Iran, Mexico to Turkey, Holland to  Thailand. It is just awesome – sure you will find some stalls are hit and miss, but on a whole it is fantastic.

After a weekend of stuffing our faces I wanted something light, fresh and delicious for dinner – and I came up with this potato rosti inspired by Thailand. It is a great dish that combines everything into something that you can eat with your hands (great for baby led weaning).

THAI POTATO ROSTI

4 medium sized potatoes

1 teaspooon sea salt

1 tablespoon fish sauce

1 tablespoon red curry paste

1 tablespoon lime juice

2 tablespoons plain flour

415 gram can of pink salmon

1/2 bunch of chopped coriander (roots, stems and leaves)

rice bran oil for shallow frying

1 cucumber

2 tablespoons water

1 tablespoon white vinegar

1 tablespoon white sugar

Grate the potatoes coarsely into a large bowl, stir in the salt and then squeeze out the extra moisture. Stir in sauce, paste, flour, salmon and coriander. Shape mixture into twelve patties and then place on a tray to refridgerate for 30 minutes.

Meanwhile, make the cucumber dipping sauce, deseed the cucumber and chop into small pieces. Add the water, vingear and sugar – stir and then allow to sit.

Heat the oil in a large frying pan, cook the rosti in batches, until browned and heated through. Serve the rosti with sauce.