Are you looking for something a bit more interesting to make with your potatoes?
Or something to go with your salad on these hot days?
This Vegan giant potato rosti is perfect! Its easy and fun to make and it looks so tasty!
We really loved this one! It was great on a hot summers day when we wanted something quick and easy to make.
This would be a great recipe to let your kids help with. To begin with you have to grate all the vegetables. This is something I'm sure the kids would enjoy!
You then put all the vegetables on a muslin cloth or a teatowel and squeeze the juices out.
If you want to make this recipe even healthier you could try using sweet potatoes. I've never tried this but I'm sure that it would taste fantastic.
If you want to mix it up you could grate some courgette into the mix.
This is what your mix will look like once you have added the cheese.
You then want to mix it all together, so the cheese will be spread evenly.
You will then need to put the mix into your frying pan. The frying pan needs to be an oven proof one as you will need to put it in the oven at the end.
You want a pan that is roughly 23cm.
You need to gently press the mix together in the pan, this will help keep the rosti together.
When it comes time to flip the rosti; the best way to do this is to put a plate over the top, flip the rosti onto the plate and then gently tranfsfer it back into the pan. This way you can flip it without breaking it at all.
This is what your rosti should look like once it's cooked. You can then split this into 4-6 pieces.
We served ours with vegan sausages and salad. You could also serve it with some vegetables or enjoy it on its own.
Nutritional Information for quarter of the rosti;
Calories: 380
Fat: 17.32g
Carbohyrdrates: 47.7g
Fiber: 6.52g
Protien: 5.4g
Calcium: 54.75mg
Iron: 2.75
If you have any questions please send us a message. You can message us on here, facebook, instagram or youtube. We look forward to talking to you!
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We hope you love this recipe as much as we do!
Giant Potato Rosti - Serves 4-6
Ingredients
1 Medium Parsnip - Peeled
1 Medium Carrot - Peeled
4 Medium Potatoes -Peeled
1 Cup Cheese - Grated
1 Medium White Onion
1 tbsp Butter - We use Fora but any plant based butter will work.
2 tbsp Vegetable Oil
Salt & Pepper to taste
To serve;
Serve with Salad or boiled vegetables.
Method
Preheat the oven 200C
Grate the parsnip, carrot and potatoes into a large bowl.
Mix all the ingredients together and season.
Place all the ingredients in the center of a muslin or tea towel.
Squeeze out as much of the juices as possible.
Place the mix back into the bowl and mix in the grated cheese.
Add the oil and butter into a large oven proof pan. Melt the butter. The pan wants to be about 23 cm
Add the vegetable mix to the pan. Press it into the pan to make a big pancake.
Fry for 10 minutes each side. For help on how to flip this properly please see above.
Place in the oven for 10 more minutes
Cut into 4-6 pieces
Serve with salad or boiled vegetables.
Enjoy!
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