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Photo of Root Vegetable Rosti by WW

Root Vegetable Rosti

4
Points® value
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, peeled and halved

Carrots, raw

1½ medium, halved

Swede

1 small, peeled and cut into large chunks

Spring Onions

4 medium, finely sliced

Thyme, Dried

1 teaspoon(s), level, fresh, or 1/2 dried

Plain White Flour

2 tablespoon(s), level

Calorie controlled cooking spray

5 spray(s)

Salt

1 pinch, and black pepper, freshly ground

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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