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Lunch

Vegetable rosti cakes

Cooking time 20 mins Preparation time 10 mins
Serves 4
  • DF
  • NF
  • V
+226kcal

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.

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