Zucchini and potato rosti with basil and lemon ricotta
200 g, grape variety
2 medium, (350g), coarsely grated
Potato, desiree, peeled, raw
540 g, (2 large), coarsely grated
1 medium, lightly beated
Reduced-fat ricotta cheese
1 cup(s), (240g)
2 tbs, chopped, plus extra leaves to serve
Fresh lemon rind
1 tsp, finely grated, plus extra to serve
- Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Add tomatoes. Cook, tossing occasionally, for 3-4 minutes until soft. Transfer to a plate. Cover to keep warm.
- Combine zucchini and potato in a bowl. Squeeze handfuls over a sink to remove excess moisture. Return to bowl. Add flour and egg. Season with salt and pepper. Mix until well combined. Combine ricotta, basil and rind in a bowl. Season with salt and pepper.
- Heat 1 teaspoon oil in pan over medium heat. Spoon four ¼-cupfuls of mixture into pan. Flatten slightly to make 8cm diameter patties. Cook for 2 minutes each side or until golden. Repeat twice with remaining oil and mixture to make 12 patties in total.
- Top rosti with ricotta and tomatoes. Sprinkle with basil and lemon rind.