Name: Curried vegetable rosti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 500 gram floury potatoes, coarsely grated; 1 medium zucchini, coarsely grated; 1 medium carrot, coarsely grated; 3 green onions, thinly sliced; 2 eggs, lightly beaten; 1/3 cup self-raising flour; 2 teaspoon curry powder; vegetable oil, to shallow-fry; 1 1/2 cup greek-style natural yogurt; 2 tablespoon shredded mint

Curried vegetable rosti

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Makes 20 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

500 gram floury potatoes, coarsely grated

1 medium zucchini, coarsely grated

1 medium carrot, coarsely grated

3 green onions, thinly sliced

2 eggs, lightly beaten

1/3 cup self-raising flour

2 teaspoon curry powder

vegetable oil, to shallow-fry

1 1/2 cup greek-style natural yogurt

2 tablespoon shredded mint

Method

1.Place potato, zucchini, carrot and onion in a large bowl. Using hands, squeeze out as much liquid as possible; place mixture in a clean bowl. Add egg, sifted flour and curry powder. Mix until well combined.

2.Heat about 5mm oil in a large heavy-based non-stick frying pan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

3.Place heaped tablespoons of mixture into pan, then flatten slightly to 6cm rounds. Cook, in batches, for 3 minutes each side or until golden brown and crisp. Drain on paper towels. Season.

4.Top rosti with a small spoonful of yogurt. Sprinkle with mint. Serve warm.

Transfer cooked rosti to warm oven while you are making the next batch.
Note

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Ingredients

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