Turnip and kale rostis with chilli mayo recipe

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These super crispy rostis make the most of seasonal winter vegetables by pairing turnips, potatoes and kale with plenty of fragrant coriander and a spicy mayonnaise for a tasty vegetarian dinner. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 318 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 2 medium white potatoes (about 450g), peeled
  • 2 large turnips (about 550g), peeled
  • 100g kale, shredded
  • ½ tsp ground coriander
  • 15g coriander, half chopped
  • 1 tbsp plain flour
  • 25g butter
  • 1 tbsp olive oil
  • 1 tbsp sweet chilli sauce
  • 4 tbsp mayonnaise

Each serving contains

  • Energy

    1325kj
    318kcal
    16%
  • Fat

    20g 29%
  • Saturates

    4g 22%
  • Sugars

    9g 10%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 30.8g Protein 5.1g Fibre 2.3g

Method

  1. Cook the potatoes and turnips in a large pan of boiling, salted water for 10 mins, then remove with a slotted spoon and set aside. Bring the water back to the boil and cook the kale for 4 mins, then drain and leave to cool.
  2. When the potatoes and turnips are cool enough to handle, coarsely grate them and transfer to a large bowl. Squeeze out any excess moisture from the kale, then add to the bowl with the ground and chopped coriander and the flour. Mix and season well.
  3. Shape the mixture into 12 rostis. Heat the butter and oil in a large nonstick frying pan and fry the rostis in batches for 5 mins each side until golden. Stir the sweet chilli sauce into the mayonnaise and serve with the rostis.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

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