10 October, 2015

Vegetable Rostis

Comments : 2 Posted in : Lunchbox: Savoury, Side Dish: Other, Side Dish: Veggies, Snack: Savoury, Vegetarian on October 10, 2015 by : C4Kkitchen

 

 

 

 

 

 

 

Vegetable Rostis

Makes: approximately 24

Ingredients:

• 4 medium potatoes
• 2 carrots
• 1 parsnip
• 1 small sweet potato
• 4 tablespoons plain flour
• 1/4 cup grated parmesan cheese
• 2 eggs
• 1 teaspoon minced garlic
• Salt & pepper, to taste

 

Method:

• Grate all the vegetables
• Squeeze out all the moisture from the vegetables one handful at a time
• Stir through all other ingredients with your hands until well combined.
• Add spoonful’s, or your desired size, to a hot frying pan with a bit of oil or canola spray until golden
• Cook for about 2-3 minutes and then flip and cook the other side for the same time until crispy on both sides

 

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• Any hard root vegetable can be used in this recipe (pumpkin, swede, turnip, beetroot etc.)

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.