Vegetable rosti cakes recipe

506 ratingsRate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 250 calories / serving
  • Healthy
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Rosti

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, spring onions and egg, seasoning.

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.

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  • Ingredients

  • 450g potatoes, peeled and diced into 1cm cubes
  • 2 medium carrots, halved lengthways
  • 250g parsnip or swede cut into chunks
  • 250g courgettes, grated
  • 4 spring onions
  • 1 lightly beaten egg
  • sunflower oil
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  • Calories
    250
    13%
  • Sugar
    8.6g
    10%
  • Fat
    8.5g
    13%
  • Saturates
    1.4g
    7%
  • Salt
    1.2g
    20%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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