AuthorFPG
RatingDifficultyIntermediate0

This recipe is great for kids! 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. Serve as a snack or as a vegetable accompaniment. These are great for using up root vegetables such as swede, parsnip, carrot and potato.

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Yields1 Serving
Prep Time15 minsCook Time5 minsTotal Time20 mins

 450 g potatoes, peeled and halved
 2 medium carrots, halved lengthways
 250 g parsnips or swede cut into chunks
 250 g courgettes, grated
 2 tbsp plain flour
 1 lightly beaten eggs
 Sunflower oil

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, egg and seasoning.

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 about 3-4 minutes on each side.

Ingredients

 450 g potatoes, peeled and halved
 2 medium carrots, halved lengthways
 250 g parsnips or swede cut into chunks
 250 g courgettes, grated
 2 tbsp plain flour
 1 lightly beaten eggs
 Sunflower oil

Directions

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, egg and seasoning.

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 about 3-4 minutes on each side.

Vegetable Rosti Cakes
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