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Zucchini rosti with horseradish sour cream
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quick and tasty zucchini rosti with tangy horseradish cream, ready in half an hour.
Ingredients:
  • 500g yellow zucchini, coarsely grated
  • 1 egg, lightly beaten
  • 82.50 ml plain flour
  • 40.00 ml chopped fresh chives
  • 57.50 gm vegetable oil
  • mixed salad leaves, to serve
  • 155.10 gm sour cream
  • 2 garlic cloves, crushed
  • 30.00 ml horseradish cream
Instructions:
  • Prepare a delectable horseradish sour cream by mixing sour cream, minced garlic, horseradish cream, and freshly chopped chives in a bowl.
  • Pat dry the zucchini to remove excess moisture. Mix the zucchini with egg, flour, chives, salt, and pepper in a large bowl until well combined.
  • Heat half of the oil in a large non-stick frying pan over medium-high heat. Spoon 1/4 cup of the zucchini mixture into the pan and press down with a spatula to flatten. Repeat this process for 3 more rosti. Cook each side for 3 minutes, or until golden brown and done. Transfer to a plate lined with paper towels and cover to keep warm. Repeat with the rest of the oil and zucchini mixture.
  • Top zucchini rosti with a dollop of tangy horseradish sour cream and a side of crisp salad leaves.

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