Vegetable rosti cakes

 

  • Ingredients

  • 450g potatoes, peeled and diced into 1cm cubes 
  • 2 medium carrots, halved lengthways
  • 250g parsnip or swede cut into chunks
  • 250g courgettes, grated
  • 4 spring onions
  • 1 lightly beaten egg
  • sunflower oil

 

Par boil the potatoes with the carrot, parsnips or swede for 10 minutes, then drain them and leave to cool.

Coarsely grate the par-cooked vegetables into a large bowl and stir in the grated courgettes, spring onions and egg, seasoning.

Lightly oil a frying pan and cook the rosti mixture in small flat fritters until crisp and golden on both sides. Flatten with a fish slice as they cook. They will need to be about 3-4 minutes on each side.

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