Lovely sweet and savoury combination of patoato and carrot
Use a clean tea towel and place the grated carrot and potatoes in it and squeeze out the excess moisture. Place the potatoes and carrots in a bowl with the shallots, flour and eggs then mix together well. Divide the rosti mixture into 12 equal portions.
Heat 2 tablespoons of oil in a non stick frying pan and spoon 4 portions into the pan. Flatten gently with a spoon and cook 4 of the rosti at a time for 3 minutes each side or until golden and cooked. Remove them from the pan and keep in a warm oven, repeat with the rest of the rosti mixture.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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