Jo Tillin from Ashford said:
I know I am guilty of chucking out a lot of food each week - this brilliant website really shows you how to shape... More
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.
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
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 egg
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, egg and 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 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.
TOP TIP
Like potatoes, onions like to be kept cool and in a dark... Read more
Comments on this recipe
I'd never tried these before but they were really nice! I'll definatley be trying this one again.
Can't wait to try this.
Cracking recipe, I added a little fresh chilli when I added the onions and it worked really well
Comments on this recipe