Rainbow rosti
recipe

Delicious Rainbow rosti Recipe

These colourful savoury treats are packed with vegetable goodness. If you’re looking for a new fritter to sneak more veg into your kids, this dish could be a winner. 
Rainbow rosti
Prep Time : 0:40 | Cook Time : 0:20 | Total Time : 1:00 | Serving : 12 person.

Ingredients

  • 1.5kg sebago potatoes

  • 3 small brown onions, finely chopped

  • 6 eggs

  • 150g (1 cup) self-raising flour

  • 500g beetroot, peeled, coarsely grated

  • Vegetable oil, to shallow-fry

  • 500g carrot, peeled, coarsely grated

  • 1 small head broccoli, coarsely grated

  • 150g (1 cup) frozen peas, thawed

  • 1 small zucchini, coarsely grated

Method

  • Step 1

    Peel and coarsely grate 500g of the potatoes. Place in a bowl. Add one-third of the onion. Squeeze handfuls of mixture to remove as much moisture as possible. Transfer to a clean bowl.

  • Step 2

    Lightly whisk 2 of the eggs in a medium bowl. Add 50g (1/3 cup) of the flour and the beetroot. Season. Mix well to combine.

  • Step 3

    Pour enough oil into a large frying pan to come 5mm up the side. Place over medium heat. Place four 1/3 cupfuls of mixture into the pan, spreading each to 8cm in diameter. Cook for 2-3 minutes each side or until golden and crisp. Drain on paper towel.

  • Step 4

    Repeat with half the remaining potatoes, onion, eggs and flour. Add the carrot.

  • Step 5

    Repeat with the remaining potatoes, onion, eggs and flour, adding the broccoli, peas and zucchini.

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