Rostis are really simple to make, but it can go wrong quite easily so that you end up with lots of grated, disintegrated vegetables in a pan. Follow these tips and make the perfect rosti every time, with whatever root vegetables you have to hand – swede, jerusalem artichoke and squash works well too. Tasty served with eggs for breakfast or brunch, and kids love them too.
Ingredients (makes around 8 rostis)
3 carrots, peeled
1 medium parsnip, peeled
1/2 onion, peeled
1 large potato, peeled
3 medium leeks, trimmed and chopped finely
1 tsp dried herbs, e.g. basil (optional)
Rapeseed oil for frying
1) Heat a little oil in a pan and saute the leeks until soft. Set aside.
2) Grate all of the root vegetables (much easier if you have a grater attachment on a food processor!). Place in a clean tea towel over a colander and squeeze as much moisture out as you can.
3) Place the grated veg and the leek in a large bowl and combine with 1/2 tsp of salt (optional). Add plain flour a tablespoon at a time until all the vegetables have a fine coating and you can start to stick together if you press – you should only need a few tablespoons for the quantity of veg above – you don’t want to have dough or pancake mixture!
4) Heat a non-stick or ideally a cast iron frying pan to a high heat then add a tablespoon of rapeseed oil. The first rosti is like the first pancake in that it often doesn’t cook very well, so do one first as a trial run. You want to scoop the vegetables into your palm and press into a rough pattie, then fry immediately. Don’t flip or disturb in the pan until it is browned nicely on one side, then with a swift action flip to the other side. It usually takes a 2 – 3 minutes of cooking on each side to be ready. You’ll need to cook in batches unless you have a very large pan!
Serve the rosties immediately or cool and reheat later – they even freeze quite well if you have too many.