Zucchini and potato rosti with basil and lemon ricotta
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Cherry tomatoes
200 g, grape variety
Zucchini
2 medium, (350g), coarsely grated
Red skin potato
540 g, (2 large), coarsely grated
Plain flour
2 tbs
Egg(s)
1 medium, lightly beated
Reduced-fat ricotta cheese
1 cup(s), (240g)
Fresh basil
2 tbs, chopped, plus extra leaves to serve
Fresh lemon rind
1 tsp, finely grated, plus extra to serve
Instructions
1
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.
2
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.
3
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.
4
Top rosti with ricotta and tomatoes. Sprinkle with basil and lemon rind.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.