Photo of Courgette rosti with chilli mint salsa by WW

Courgette rosti with chilli mint salsa

2
2
0
SmartPoints® value per serving
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
2
Difficulty
Moderate
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.

Ingredients

Courgette

150 g, trimmed and coarsely grated

Potato(es), Raw

150 g, scrubbed and coarsely grated

Dill, Fresh

1 tablespoons, choppedFor the salsa;

Cherry Tomatoes

8 individual, quartered

Cucumber

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

Mint, Fresh

1 sprig(s), use 4 leaves, shredded

Chilli, Green or Red

1 individual, diced

Onion(s)

½ small, red, peeled and sliced thinly

Lemon Juice, Fresh

1 tablespoons, fresh

Instructions

  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.

Notes

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.

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