Vegetable Rosti
Recipe type: Fritter
Serves: 4
  • 450g potatoes, peeled and halved
  • 2 medium carrots, halved lengthways
  • 250g swede cut into chunks
  • 250g zucchini, grated
  • 4 shallots
  • 2 tbs plain flour
  • Flour
  • 1 egg, lightly beaten
  • Olive oil
  1. Par boil the potatoes with the carrot, 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 zucchini, shallots, flour, egg and seasoning.
  3. Shape in hand a patty then squeeze out the water, then reshape. Lightly oil a frying pan and cook the rosti mixture in small flat fritters or rostis, flatten with egg flip, and cook until crisp and golden on both sides.
Recipe by Harvest Hub at