Vegetable Rosti Cakes

Great for kids

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 show imperial units

Serves 4

  • 450g potatoes, peeled and halved
  • 2 medium carrots, halved lengthways
  • 250g parsnips or swede cut into chunks
  • 250g courgettes, grated
  • 4 spring onions
  • 2 level tablespoons of plain flour
  • 1 lightly beaten egg
  • Sunflower oil

Instructions

  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, flour, egg and seasoning.
  3. 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 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 C and folate. Parsnips are packed with Vitamin C, B3 and E, and potassium. 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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Comments on this recipe

  • sumaya

    I'd never tried these before but they were really nice! I'll definatley be trying this one again.

    Posted on 21 Jan 2009 at 09:49
  • Aly

    Can't wait to try this.

    Posted on 05 Mar 2009 at 21:32
  • Jim Russell

    Cracking recipe, I added a little fresh chilli when I added the onions and it worked really well

    Posted on 07 Oct 2009 at 16:25

Comments on this recipe