Serves: 4 | Recipe course:
Vegetarian, Main | Preparation time (min.): 15 | Cooking time (min.): 25 |
Inspired by traditional Swiss dish, these crispy vegetable rosti taste great dipped in smoked red pepper salsa.
Tools:
All products | Food Processors | MultiPro Express Weigh+
Ingredients:
For the salsa
- 300 g Baby plum tomatoes, halved
- 1 Red onion
- 2 tbsp Extra virgin olive oil
- ½ tsp Brown sugar
- 1 tbsp Balsamic vinegar
- 100g Vegetable stock
- 5 Roasted red peppers (jar)
- 1 Red chilli, deseeded
- 1 Garlic clove
- 2 tsp Smoked paprika
- Salt and pepper to taste
For the rosti
- 200g Potato, peeled
- 2 Courgettes
- 2 Carrots, peeled
- 1 tsp Black pepper
- ½ tsp Garlic powder
- Juice of ½ Lemon
- 2 Tbsp Olive oil
Method:
- Preheat the oven to 200ºC.
- Grease the baking tray and line with parchment paper.
- Add the tomatoes and red onion to the large baking tray.
- Drizzle with the oil, sugar, vinegar and seasoning.
- Roast at 200ºC for 20 minutes.
- Remove the roasted tomatoes and onion from the oven, set aside.
- Reduce the oven temperature to 160°C.
- Fit the Express Serve with the grating disc.
- Line a large mixing bowl with a muslin cloth or tea towel and place underneath the Express Serve outlet.
- Grate potato, courgettes and carrots into the mixing bowl on a high speed using the pusher.
- Bring together the edges of the muslin cloth and squeeze out the excess liquid from the vegetables.
- Transfer the grated vegetables into the separate large mixing bowl and discard the excess liquid.
- Add the black pepper, garlic powder, lemon juice and oil into the mixing bowl.
- Stir to combine with the grated vegetables.
- Shape the vegetable mixture into individual patties.
- Fry over a medium high heat for 5-10 minutes on each side or until they begin to brown.
- Transfer the rosti to the baking tray, place in the oven to keep warm.
- Attach the blender to the power unit and add the roasted tomatoes, roasted onion, vegetable stock, peppers, chilli, garlic, paprika, seasoning.
- Pulse until the mixture forms a coarse sauce.
- Add more stock or water if necessary.
- Transfer the salsa into the ramekin.
- Remove the warm rostis from the oven and serve with hot salsa.
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