Vegetable rosti cakes recipe

507 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 226 calories / serving
  • Healthy
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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 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
  • Energy 945kj 226kcal 11%
  • 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


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