Vegetable rosti cakes

226 kcal
Serves 4
20 mins cooking time 10 mins prep time

How to Make It

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, most of the spring onions, and egg.

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. Serve on a plate and scatter the remaining spring onion on top.