Recipes
Vegetable rosti cakes recipe

Vegetable rosti cakes recipe

You can make these delicious rostis any size that you like but children love little mini ones spread with cream cheese, ricotta cheese or, for a more healthy variation, top with cottage cheese. These are great for using up leftover root vegetables such as swede, parsnip, carrot and potato.

Serves 4

Ingredients

450g potatoes, peeled and halved
2 medium carrots, halved lengthways
250g parsnip or swede cut into chunks
250g courgettes, grated
4 spring onions
2 level tablespoons plain flour
1 egg, lightly beaten
Oil for frying
Salt and ground black pepper

METHOD

How to make vegetable rosti cakes

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

2. Coarsely grate the par-cooked vegetables into a large bowl and stir in the grated courgettes, spring onions, flour and egg, then add seasoning to taste.

3. Lightly oil a frying pan and cook the rosti mixture in small flat fritters or rostis and cook 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.

4. Serve as a snack or as a vegetable accompaniment.

© Caroline Marson, For further tips on reducing food waste, visit Love Food Hate Waste