If you’re someone who tends to shy away from recipes you’re not 100% familiar with then first let’s convince you of the charms of rosti. It’s about as easy as it gets to make, since the basic recipe involves grating potato and forming it into a fritter to fry, and it’s absolutely delicious because, as mentioned, it’s a fried potato fritter.
This recipe tweaks the rosti recipe to make it marginally more healthy, since you’ll be grating some other root vegetables into the mix, which will help you along to your five-a-day since potatoes themselves don’t count on that front. It doesn’t make it any more complicated, however, since grating three different kinds of veg and frying them is not a lot different to grating one kind.
You’ll need about five to ten minutes for peeling and grating (although make that five tops if you have a food processor), ten to 15 for your rosti mixture to set and then ten to fry it. Or maybe closer to 15, if you’re pushing for the delicious crispiness that makes rosti such a treat. It works for breakfast, or as a side dish for lunch or dinner. Or as a snack. It just works.
Ingredients (serves one)
- 40g white potato, peeled and roughly grated
- 40g parsnips, peeled and roughly grated
- 40g carrot peeled and roughly grated
- 1 onion, thinly sliced
- 1tsp chopped thyme
- 1tsp wholegrain mustard
- 2tbsp flour
- 1tsp salt
- Mix all the ingredients together in a bowl, cover and leave for ten to 15 minutes or until the water comes out of the vegetables and the mix becomes stickier.
- Place a medium-sized frying pan on the heat and add 1tsp of oil.
- Place the mix in the pan and push out to fill the pan.
- Cook on one side for five minutes or until the rosti begins to colour.
- Carefully flip over and cook on the other side for a further five minutes.