Root Vegetable Rosti
450 g, peeled and halved
1½ medium, halved
1 small, peeled and cut into large chunks
4 medium, finely sliced
1 teaspoons, level, fresh, or 1/2 dried
Plain White Flour
2 tablespoons, level
Calorie controlled cooking spray
1 pinch, and black pepper, freshly ground
- Par-boil the potatoes with the carrot and swede chunks for 10 minutes, then drain them and leave to cool.
- Coarsely grate the par-boiled potatoes, carrot and swede into a large bowl and stir in the spring onions, flour and beaten egg white. Season well.
- Mist a large non-stick frying pan with low fat cooking spray. Cook batches of the rosti mixture in 12 small mounds, flattening them with a fish slice as they cook. They will need about 3 - 4 minutes on each side, so that they are golden brown. Serve at once.