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Vegetable rosti cakes recipe

Vegetable rosti cakes recipe

564 ratings

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. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 226 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    1g 7%
  • Sugars

    9g 10%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 32.7g Protein 6.8g Fibre 7.4g


  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 courgette, spring onion, egg and seasoning.
  3. 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.

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