Photo of Courgette rosti with chilli mint salsa by WW

Courgette rosti with chilli mint salsa

Points® value
Total Time
23 min
15 min
8 min
Rosti is a grated vegetable, usually potato, which is fried into a crispy pancake. This version with courgette and dill is lovely with the spicy salsa.



150 g, trimmed and coarsely grated

Potatoes, Raw

150 g, scrubbed and coarsely grated

Dill, Fresh

1 tablespoon(s), choppedFor the salsa;

Cherry Tomatoes

8 individual, quartered


1 portion(s), medium, (2in), chopped

Mint, Fresh

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 tablespoon(s), fresh


  1. 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.
  2. 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.
  3. 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.


Grate the courgettes and potatoes in a food processor to save time and effort. If you can’t get fresh dill, use a tsp of dried.