Vegetable rosti cakes

Caroline Marson: Food writer

This recipe is great for kids! You can make these delicious rostis any size that you like but children love little mini ones spread with cream cheese, ricotta cheese or for a more healthy variation top with cottage cheese. Serve as a snack or as a vegetable accompaniment. These are great for using up root vegetables such as turnip, parsnip, carrot and potato.

Ingredients: serves 4

450 g potatoes (peeled and halved)
2 medium carrots (halved lengthways)
250 g parsnips (or turnip / swede cut into chunks)
250 g courgettes (grated)
4 spring onions
2 level tbsp plain flour
1 egg (lightly beaten)
sunflower oil

Method:

Par boil the potatoes with the carrot, parsnips or swede for 10 minutes, then drain them and leave to cool.
Coarsely grate the par-cooked vegetables into a large bowl and stir in the grated courgettes, spring onions, flour, egg and seasoning.
Lightly oil a frying pan and cook the rosti mixture in small flat fritters or rostis until crisp and golden on both sides. Flatten with a fish slice as they cook. They will need about 3-4 minutes on each side.

Recipe tips:

Keeping your fresh vegetables in the fridge will help keep them fresher for longer. However, potatoes are best kept in a cool dark place.