Lovely sweet and savoury combination of patoato and carrot


  • 50ml olive oil

  • 4 potatoes grated then salted 30 minutes

  • 1/3 cup plain flour

  • 2 cups carrot grated

  • 2 eggs lightly beaten

  • 6 shallots finely chopped


  • 1.

    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.

  • 2.

    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 information

Nutritional analysis per serving (8 servings)

  • Energy 210kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 32g
  • Sugar 5g
  • Sodium 46mg

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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If you want crispy rostis put them in preheated oven for 10-15 minutes after frying.

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Posted by hoselaurieReport
love these simple midweek flavoursome ideas