Vegetable Rosti
This is a delicious way to get them to eat their veggies. It’s sure to become a family favourite, so you might want to prepare extra vegetables. These little rostis are super topped with a dollop of red pepper jelly.
- Serves:
- 4
- Prep Time:
- 20 min
- Cook Time:
- 20 min
Ingredients
Nutrition Facts
- Calories
- 319
- Fat
- 13 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Carbohydrate
- 26 g
- Fibre
- 5 g
- Sugars
- 6 g
- Protein
- 11 g
- Sodium
- 254 mg
- Cholesterol
- 0 mg
- 2 large potatoes, peeled and grated
- 2 large zucchini, grated
- 2 large carrots, grated
- 1 medium onion, diced
- 4 eggs, beaten
- 2 tbsp ( 30 mL ) all-purpose flour (see notes below)
- ¼ tsp ( 1.25 mL ) salt
- ¼ tsp ( 1.25 mL ) pepper
- 2 tbsp ( 30 mL ) vegetable oil
Instructions
-
Rinse grated potatoes in water, then press between paper towels to remove water; set aside. Roll grated zucchini in paper towel and press well to remove any excess moisture.
-
Combine potatoes, zucchini, carrots, onion, eggs, flour, salt and pepper in large bowl.
-
Heat oil in large non-stick skillet over medium heat. Drop vegetable mixture by heaping tablespoons (15 mL) into skillet, flatten slightly, and cook on both sides until golden brown. Using slotted spatula, transfer rosti to paper towel-lined tray to remove excess oil.
-
Repeat with remaining vegetable mixture, adding oil if necessary.
Notes
Serve rosti warm with a dollop of herbed cream cheese or red pepper jelly, if desired.
You many need an extra 1 to 2 teaspoons (5 to 10 mL) of flour if the vegetables are watery.