Root Vegetable Rosti
Crispy vegetable rosti are a great way of cooking up some seasonal veg, here I am using a combination of carrot, parsnip and potato. I serve them warm with apple sauce. They are great as finger-food for toddlers and the whole family will enjoy these too.
1 medium potato, wash, peel and grate
1 large carrot, wash, peel and grate
1 medium parsnip, wash, peel and grate
2 small free range eggs
3 tablespoons flour
1/2 teaspoon mustard (optional)
2 apples
2 tablespoons water
1 knob of butter
Preheat the oven to 180C fan. Then prep all the veg, I use a standard box grater. Add the grated vegetables to a bowl and combine with egg, flour and mustard (if using). Shape into mini patties, using a tablespoon so they are the same size. Heat a little olive oil in a pan and cook for 2-3 mins a side, so starting to firm up and crisp a little. Transfer to a tray, lined with baking paper. Once all the patties are sealed put them in a hot oven for 10-12 mins, until cooked through.
Whilst the roost are in the oven prep the apple sauce. Peel and core two apples, then thinly slice. Add to a pan with a couple of tablespoons of water. Cook until the apple collapses (5-8 mins), then mash and add a knob of butter.
After 10-12 mins the rosti should be ready, check they are cooked through: remove and drain on kitchen paper. Serve the rosti warm, with apple sauce on the side.
