Crispy Vegetable Rosti

MC_131017_SJ_HiRes-7.jpg

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.

 
rootvegrosticloseup2.jpg
Miriam Cooper