I do love a good rosti but felt like why should white potatoes get all the glory? Today’s Meatless Monday recipe is another fridge raid meal and I am super happy with the way it turned out. If you aren’t sure about root veg at the best of times give these a whirl and let me know how it goes.
- 1 medium sweet potato
- 1 medium carrot
- 1 parsnip
- 2 green chillies – deseeded
- 2 eggs
- 3 tbsp plain flour
- as much grated vegetarian parmesan as you like!
- 1 tsp garlic powder
- tomato sauce
- mesquite smoke flavouring this is what I use
Firstly preheat your oven to 200c and line a baking tray with parchment paper. Next you want to set up a food processor with a grater attachment (this is the most valuable piece of kitchen equipment I own!) Remove the skins from the sweet potato, carrot and parsnip, then slice into think chunks. Put each of the vegetables through the processor, you can even do the chilli but I find it’s easier just to finely dice them.
Next add the root veg into a bowl and crack in the eggs, mix well then add in the flour and garlic powder. You may have noticed I very rarely weigh out cheese! This is because I often cut out calories just so I can have more but this may not be your style so sorry about that. I got a fine grater and just grated the parmesan over the top until I felt I had enough which basically covered the rosti mixture!
Here is the icky sticky part where you get your hands dirty! You can either make 6 larger rosti’s or 12 small ones it’s up to you here! To make it easier 6 serves one and 12 serves two. You want to grab handfuls and squeeze them into balls and just to warn you egg/veg juice comes out. Then place them onto the tray and flatten them out. Place in the centre of the oven for 12 minutes, flip and put them back in for another 12 minutes.
To make the dipping sauce just pour or squeeze into a bowl the desired amount of tomato sauce into a dish and add a bit at a time of the smoke flavouring. This makes a barbecue style sauce which as someone who doesn’t like that flavour usually that is quite tasty and works well with the rosti.
Just serve straight from the oven and get dipping! These are quite soft in the centre so don’t worry that you have under cooked them!