rain­bow rosti Get your vegie fix with a trio of colour­ful po­tato rosti star­ring beet­root, car­rot and green veg.

taste.com.au - - THIS MONTH -

For a colour­ful brunch, com­bine 500g Se­bago pota­toes, peeled and coarsely grated, and 1 finely chopped small brown onion in a bowl. Squeeze to re­move ex­cess mois­ture. Trans­fer to a clean bowl. Add 2 lightly whisked eggs, 13⁄ cup self-rais­ing flour and 500g beet­root, peeled and coarsely grated. Sea­son. Mix well. Pour enough vegetable oil into a fry­ing pan to come 5mm up the side. Heat over medium heat. Place four 13⁄ cup­fuls of mix­ture in the pan, spread­ing to 8cm. Cook for 2-3 min­utes each side or un­til golden and crisp. Drain on pa­per towel. Re­peat process twice to make 3 types of rosti, re­plac­ing beet­root with 500g car­rot, peeled and coarsely grated, for the sec­ond batch, and re­plac­ing it with a mix­ture of 2 cups grated broc­coli, 1 cup thawed frozen peas and 1 grated small zuc­chini for the third batch.

Beet­root, car­rot and greens give po­tato rosti a colour­ful boost.

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