Courgette rosti with chilli mint salsa
150 g, trimmed and coarsely grated
150 g, scrubbed and coarsely grated
1 tablespoons, choppedFor the salsa;
8 individual, quartered
1 portion(s), medium, (2in), chopped
1 sprig(s), use 4 leaves, shredded
Chilli, Green or Red
1 individual, diced
½ small, red, peeled and sliced thinly
Lemon Juice, Fresh
1 tablespoons, fresh
- Mix together the grated courgettes and potatoes and squeeze to remove excess liquid. Stir in the dill and season with salt and freshly ground black pepper.
- Spray a frying pan with low fat cooking spray and heat until sizzling. Add the mixture and flatten with the back of a spatula, pressing down hard to make it thin. Cook for 3-4 mins before inverting onto a plate and slipping back into the pan to cook the other side. Cook for a further 2-3 mins until golden and crispy. Divide into 4 wedges.
- To make the salsa mix together all the ingredients and season with salt and freshly ground black pepper. Serve the hot rosti topped with the salsa.