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Rainbow rosti
Rainbow rosti
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Try these vibrant veggie fritters - a fun and tasty way to get your kids to eat more vegetables.
Ingredients:
  • 1.5kg sebago potatoes
  • 3 small brown onions, finely chopped
  • 6 eggs
  • 150g (1 cup) self-raising flour
  • 500g beetroot, peeled, coarsely grated
  • Vegetable oil, to shallow-fry
  • 500g carrot, peeled, coarsely grated
  • 1 small head broccoli, coarsely grated
  • 150g (1 cup) frozen peas, thawed
  • 1 small zucchini, coarsely grated
Instructions:
  • Peel and grate 500g of potatoes. Mix with one-third of the onion. Squeeze out excess moisture and transfer to a clean bowl.
  • Whisk 2 eggs gently in a medium bowl. Incorporate 50g (1/3 cup) of flour and the beetroot. Season to taste and mix thoroughly.
  • Fill a large frying pan with enough oil to come 5mm up the side. Heat over medium heat. Divide the mixture into four 1/3 cup portions, spreading each into an 8cm diameter in the pan. Cook for 2-3 minutes on each side until golden and crisp. Drain on paper towel before serving.
  • Using half of the leftover potatoes, onion, eggs, and flour, repeat the previous steps. Introduce the carrot to the mixture.
  • Continue the process with the rest of the potatoes, onion, eggs, and flour, incorporating the broccoli, peas, and zucchini.

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