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Root vegetable rösti
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150g maris piper potatoes, unpeeled, coarsely grated
150g parsnips, unpeeled, coarsely grated
150g carrot, unpeeled, coarsely grated
1 tbsp fresh thyme leaves
1 onion, ﬁnely chopped
1 tbsp wholegrain mustard
2 tbsp wholemeal ﬂour
3 tsp olive oil
250g cherry tomatoes, halved
250g bag spinach
4 tbsp low fat natural yogurt
1. Put the grated vegetables in a clean tea towel and squeeze out as much liquid as you can. In a bowl, mix with the thyme, onion, mustard, egg and ﬂour. Season lightly and mix thoroughly.
2. Preheat the oven to 200˚C, gas mark 6. Heat 2 tsp oil in a non-stick pan. Shape the mixture into 8 patties and fry, in batches, for 4 minutes on each side, until crisp. Transfer to a baking sheet and bake for 5 minutes.
3. Return the pan to the heat and fry the tomatoes until just soft. Tip in the spinach and stir until wilted. Serve with the rösti, some yogurt and a drizzle of the remaining olive oil.
Typical values per serving:
This recipe was first published in November 2011.