Mixed Veggie Röstis
These mixed veggie rostis are golden and crips on the outside, and tender and soft on the inside. Perfect served with some poached eggs and avocado for a delicious brunch.
Ingredients
For the röstis:
- 1 large white potato peeled
- 1 large carrot peeled
- 1 small sweet potato or half a large one, peeled
- 1½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp melted butter
- 1½ Tbsp plain flour
- 1 –2 Tbsp olive oil for frying
For the dill yogurt:
- 1 cup Greek-style yoghurt
- 1 Tbsp fresh dill finely chopped
- Salt and pepper to taste
To serve:
- 1 avocado sliced
- Poached eggs
- Lime wedges optional
Instructions
- Grate the potato, carrot and sweet potato using a box grater.
- Squeeze out as much moisture as possible from the grated veg using your hands or a clean tea towel, this step is key for crispy röstis.
- Transfer the grated veg to a mixing bowl and stir through the salt, pepper, melted butter and plain flour until well combined.
- Heat a non-stick frypan over medium heat with a drizzle of olive oil.
- Shape small rounds of the mixture using your hands and gently lay them onto the pan.
- Cook for 2–4 minutes on each side, or until golden and crisp on the outside and cooked through on the inside.
- Meanwhile, mix the chopped dill into the yoghurt and season with salt and pepper.
- To serve, top each rösti with a generous dollop of dill yogurt, a poached egg, avocado slices and a squeeze of lime if using.
