Carrot Rosti - Kitchen Garden Magazine

Surprisingly easy to make and so tasty, these carrot and potato rostis make a wonderful cooked lunch or a light supper if served with an egg

SERVES 4

Preparation time: 20 minutes

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Cooking time: 20 minutes

• 800g/1lb 12oz potatoes (‘King Edward’ or ‘Maris Piper’)

• 2 medium carrots

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• 1 medium onion

• 1 large egg, lightly beaten

• 4 tbsp sunflower oil

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• 1 tbsp self-raising flour

• ½ tsp smoked paprika

• Salt and pepper

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• Oil for frying

1. Coarsely grate the potatoes, then squeeze out the excess liquid.

2. Peel and finely slice the onion.

3. Peel and coarsely grate the carrot.

4. Combine the potatoes, onion, carrot, egg and flour in a large bowl, add the paprika and season.

5. Use your hands to shape into patties.

6. Heat the oil in a pan and fry the rostis over a medium-low heat for about 10 minutes on each side, turning carefully and adding more oil if needed.

7. Serve with piccalilli or Dijon mustard and a green salad.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.