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Root vegetable rosti recipe

Rescue recipe - great for using up left over vegetables from the cupboard or fridge.

root vegetable rostiAllergens: Contains egg and gluten.

Preparation time: 30 minutes.

Cooking time: 15 minutes.


350g or 12oz mixed root vegetables (try potatoes, sweet potatoes, carrots, beetroot and parsnips)

4 spring onions or half an onion

1 egg

2 tablespoons of plain white flour

2 tablespoons vegetable oil


  1. Peel and part-boil the vegetables. If using beetroot, boil with the skin on and separately from any other vegetables, and peel after cooking. Drain and allow to cool. Trim and chop the spring onions or onions.
  2. Grate the part-boiled vegetables coarsely into a mixing bowl and gently press out excess moisture with a clean tea towel before adding the other ingredients. Mix thoroughly but gently so that vegetables keep their texture.
  3. Heat the oil in a large, heavy-bottomed frying pan. Put a spoonful of the rosti mixture into the pan and flatten with the back of a spoon. Allow each rosti to form a crispy base before carefully turning. Fry until golden on both sides.

Cooks tip

Use up cooked bacon, ham, chorizo or salami cut up small and added to the mixture, vary the flavour by adding spices such as cumin, smoked paprika or your favourite herbs.

Make a meal of it by topping with a fried egg and serving with a crisp salad or some crunchy green vegetables.