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