Vegetable Rosti & Salad
Crispy vegetable rosti served with salad. Originally a breakfast dish from Bern, Switzerland, containing grated potatoes, modern adaptations use a variety of root vegetables, such as sweet potatoes, carrots and other veggies. From Elias' food journal.
Serves 2 | Prep time: 10 mins | Cooking time: 15 mins
INGREDIENTS
- 1/2 carrot, grated
- 1 medium sized sweet potato, grated
- 1/4 capsicum, finely chopped
- 2 tsp of Egg replacer, mixed as per instructions
- 1/4 cup flour
- 1 tsp of oil for frying
- Salt & Pepper, to taste
METHOD
- Mix ingredients in a large bowl.
- Heat oil in a pan. Place mix in pan and flatten it out as much as possible. This makes the rosti crunchier.
- Serve with salad and drizzle some vegan mayo and vegan teriyaki sauce.
Notes: This dish could be made with a wide range of veggies. Adding bread or panko crumbs can also make a nice variation on the texture.
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