Curried Potato and Carrot Rosti
 | Cooking Time 45 minutes |
 | Serves 4 - 6 |
INGREDIENTS
- 2 medium blue potato, peeled and grated
- 1 large carrot, peeled and grated
- 30ml cream
- 30ml butter, melted
- 1 tsp curry powder (or more if you like spice)
- 2 spring onions, thinly sliced
- 1 tbsp plain flour
- ⅓ cup grated cheese (cheddar or tasty)
- Season with salt and pepper
- Oil and butter for cooking
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Heat oven to 180C.
- Combine all ingredients in a large bowl and mix really well with your hands.
- Heat a frypan over medium high heat and add a little oil and butter to the pan.
- Once hot, add piles of rosti mix to the pan (about two tablespoons at a time) and cook until each side has become golden.
- Fill a lined baking tray with rosti then continue to cook in the oven for 10 minutes.
- Serve immediately or cool and refrigerate until you’re ready to serve.
- Top with natural yoghurt and cooked baby peas for a pop of colour and an extra veg.
TIP: To make nice neat rosti, use an 8cm egg ring or cookie cutter. Place it in the hot pan and fill with mix, press down gently and remove the ring to continue cooking. These make fabulous lunchbox fillers.
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