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Root vegetable and ham rostis recipe | Waitrose
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These splay out in the pan, giving them deliciously crispy edges. Any leftover shreds of ham will do, or failing leftovers, you can buy shredded ham hock.
Serves: 4
250g carrots, peeled and coarsely grated
250g swede, peeled and coarsely grated
1 small onion, coarsely grated
6 eggs
1 1⁄2 tsp wholegrain mustard
150g leftover ham, shredded
2–3 tbsp groundnut oil
1. Blanch the veg in a pan of boiling, salted water for 2 minutes; drain and press out as much liquid as possible. Tip into a large bowl and leave to cool. (You can do this up to 2 hours ahead.)
2. Whisk 2 eggs with the mustard and mix this into the vegetables, then fold in the ham and season. Heat 1 tbsp oil in large non-stick frying pan over a medium heat, and drop in heaped tablespoons of the mixture. Gently but firmly press each mound down with a spatula into a patty about 1cm thick, with ragged edges. Fry for 2–3 minutes until the underside is golden and crispy, then carefully turn with a spatula (they will be quite delicate) and fry for another 2 minutes. Set aside on kitchen paper to drain while you cook the remaining röstis, adding more oil as necessary. You should get around 8 in total.
3. Wipe out the pan and add 1 tbsp oil. Fry the remaining eggs for 2 minutes; serve on top of the rostïs and season.
Typical values per serving:
Energy |
1393.272kJ 333kcals |
---|---|
Fat | 22.8g |
Saturated Fat | 5.9g |
Carbohydrate | 10.3g |
Sugars | 9.3g |
Protein | 21.6g |
Salt | 1.6g |
Fibre | 3.2g |
This recipe was first published in Wed Dec 02 15:46:00 GMT 2015.
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