Root Vegetable Rosti
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
These yummy rosti cakes combine spring onion, carrot and swede with potato.
Ingredients
Potatoes, Raw
450 g
Carrots, raw
1½ medium
Swede
1 small
Spring Onions
4 medium
Thyme, Dried
1 teaspoon(s), level
Plain White Flour
2 tablespoon(s), level
Calorie controlled cooking spray
5 spray(s)
Salt
1 pinch
Instructions
1
Par-boil the potatoes with the carrot and swede chunks for 10 minutes, then drain them and leave to cool.
2
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.
3
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.
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