Vegetable Rosti Cakes

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. Serve as a snack or as a vegetable accompaniment. These are great for using up root vegetables such as swede, parsnip, carrot and potato.

By Caroline Marson

Cookery advisor

All recipes by Caroline Marson

Ingredients

Serves 4

450g potatoes, peeled and halved
2 medium carrots, halved lengthways
250g parsnip or swede cut into chunks
250g courgettes, grated
4 spring onions

2 level tablespoons plain Flour
Flour

For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
1 lightly beaten Eggs
Eggs

Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
Sunflower oil

Sunflower oil

It is tasteless and heats to a high temperature so is a good all round oil.

Ideal for pan-frying, mayonnaise, dressings and marinades.

Instructions

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, flour 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.

Health Note

As a parent I know it is often an uphill struggle getting vegetables off the plate into little mouths. This recipe is a sure fire winner in our family – I hope your childen will love them too! Carrots have few rivals when it comes to beta-carotene and are full of vitamin A and C and folate. Parsnips are packed with Vitamin C, B3 and E, potassium also. They tend to be overlooked when it comes to writing the shopping list but they can be a surprisingly quick and tasty alternative to potato chips.

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