Mixed Vegetable Rosti
Perfect for 9 1/2" or 11" nonstick shallow fry pan
This recipe combines a selection of naturally sweet vegetables and can be eaten as a snack or as a side vegetable. Made in bite-size shapes, they are also delicious party food served cold or warm.Ingredients:
- 2 medium sweet potatoes, peeled
- 2 medium parsnips, peeled
- 2 medium zucchini
- 1 small red onion, finely chopped
- 2 large eggs
- Freshly ground black pepper
- Vegetable oil for frying
Cut each sweet potato into 3 pieces. Boil in salted water for 3 minutes. Add whole parsnips and continue cooking for another 3 minutes. Drain in a colander and cool until they can be comfortably handled. Coarsely grate the sweet potatoes and parsnips into a large bowl and set aside.
Cut the ends from the zucchini and coarsely grate (including the green skin). Add grated zucchini to the bowl with the sweet potatoes and parsnips. Add the chopped onion.
Beat the eggs well and stir into the vegetables with plenty of salt and pepper.
Generously coat the pan with vegetable oil and heat over a medium setting until hot. Add a heaping spoonful of the mixture to the hot surface. Cook 3 or 4 rosti at a time, but space them about an inch apart. Use a spoon to form them into nicely rounded shapes as they begin to set. Cook until the underside is pale golden brown, then turn over and cook the other side. Stir the uncooked mixture well between batches.
Flavor option: Add 1/2 teaspoon ground cumin and 1 tablespoon chopped fresh cilantro to the mixture and serve with curries or spicy grilled meats.
Nonstick Shallow Fry Pan