zoom Root vegetable rösti

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Root vegetable rösti

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      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


      The recipe will be added to your scrapbook

    Root vegetable rösti

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    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
    1 egg
    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars