zoom Root vegetable and ham röstis

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Root vegetable and ham röstis

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Root vegetable and ham röstis

    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. 

    • Christmas
    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 15 minutes
    • Total time: 30 minutes, plus cooling

    Serves: 4

    Ingredients

    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 

    Method

    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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary