|
Budget Buster: Recipes for using up fruit and veg
Veggie Rosti Cakes
 You can make these delicious rostis any size that you like but children love mini ones spread with cream cheese or ricotta cheese. 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 swede, parsnip, carrot and potato.
Ingredients
• 450g potatoes, peeled and halved
• 2 medium carrots, halved lengthways
• 250g parsnip or swede cut into chunks
• 250g courgettes, grated
• 4 spring onions
• 2 level tablespoons plain Flour
• 1 lightly beaten Eggs
• Sunflower oil
Serves 4
Instructions
1. Par boil the potatoes with the carrot, parsnips or swede for 10 minutes, then drain them and leave to cool.
2. Coarsely grate the par-cooked vegetables into a large bowl and stir in the grated courgettes, spring onions, flour and egg, seasoning.
3. Lightly oil a frying pan and cook the rosti mixture in small flat fritters or rostis and cook until crisp and golden on both sides. Flatten with a fish slice as they cook. They will need to be about 3-4 minutes on each side.
Health Note
Carrots have few rivals when it comes to beta-carotene and are full of vitamin A and C and folate. Parsnips are packed with Vitamin C, B3 and E, potassium also. They tend to be overlooked when it comes to writing the shopping list but they can be a surprisingly quick and tasty alternative to potato chips.
Click here for the next recipe: Hot spicy fruit salad
|
