Left over veggies… and thinking what to do with them? The answer is vegetable rosti. A very quick and extremely easy dish, with lots of flavour and good looks!
I had some left over carrot and beetroot, which I did not want to waste. At the same time I wanted to make quick and easy veggie burgers with little ingredients. Combined together I thought, why not make rosti? The structure and taste of the vegetables remain, which is great! I would say a great side dish, tapas or snack. What about you?
Carrot beetroot rosti
vegetable rosti made from carrot and beetroot, with egg, garlic powder, onion powder, cumin and coriander
- 100 gr carrot grated, julienne
- 100 gr beetroot grated, julienne
- 2 eggs
- 1/8 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tbsp coconut oil deodorized
Cut the carrot and beetroot julienne, or finely grate them
Clutch the eggs and mix with the spices. Then add the vegetables and mix well
Heat half of the coconut oil in a frying pan. Take half of the mix and divide this into 4. Make 4 round rosti cookies in the pan and press firmly so that the veggies stick together. You can use a special shape if you want them to be really round! Fry for a few minutes on each side, till golden brown. Then repeat this with the other half of the mixture
Garnish with a some fresh flat parsley leaves