Recipes

Vegetable Rosti

These rostis get a veggie-packed makeover in this wholesome twist on the Swiss classic. Grated potatoes mingle with zucchini, carrots, and onions, bound together by eggs and a touch of flour. Pan-fried until golden and crispy, these savoury vegetable patties offer a satisfying blend of textures and flavours in every bite.
Serves 4
Prep Time 20 min
Cook Time 20 min
Print Recipe

Ingredients

  • 2 large potatoes, peeled and grated
  • 2 large zucchini, grated
  • 2 large carrots, grated
  • 1 medium onion, diced
  • 4 eggs, beaten
  • 2 tbsp (30 mL) all-purpose flour (see notes below)
  • ¼ tsp (1.25 mL) salt
  • ¼ tsp (1.25 mL) pepper
  • 2 tbsp (30 mL) vegetable oil

Instructions

  • Step 1

    Rinse grated potatoes in water, then press between paper towels to remove water; set aside. Roll grated zucchini in paper towel and press well to remove any excess moisture.

  • Step 2

    Combine potatoes, zucchini, carrots, onion, eggs, flour, salt and pepper in large bowl.

  • Step 3

    Heat oil in large non-stick skillet over medium heat. Drop vegetable mixture by heaping tablespoons (15 mL) into skillet, flatten slightly, and cook on both sides until golden brown. Using slotted spatula, transfer rosti to paper towel-lined tray to remove excess oil.

  • Step 4

    Repeat with remaining vegetable mixture, adding oil if necessary.

Paperclip IconTips

Serve rosti warm with a dollop of herbed cream cheese or red pepper jelly, if desired.

You many need an extra 1 to 2 teaspoons (5 to 10 mL) of flour if the vegetables are watery.

Nutrition Facts

Per serving
Calories319
Fat13 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate26 g
Fibre5 g
Sugars6 g
Protein11 g
Sodium254 mg

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