Vegetable rosti cakes

Vegetable rosti cakes recipe

507 ratings

See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 226 calories / serving
  • Healthy

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

Each serving contains

  • 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

Method

  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 and egg, 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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