Recipe: Carrot and Potato Rosti

Rude veg by Silversprite

A delicious, quick and easy recipe:

Carrot & Potato Rosti

Makes one large rosti, which will serve two as a side dish, or one as a main course.

3 medium carrots, washed and peeled

3 medium potatoes, washed and peeled

butter or olive oil spread

salt and pepper

grated goats cheese (optional)

Grate the carrots and potatoes. Place in a bowl. Season to taste and mix well with hands.

Heat a knob of butter/olive oil spread in a small non-stick frying pan. Squeeze excess water out of potato/carrot mixture with hands, or in a clean tea-towel.

When the butter/spread is nice and bubbly, add the carrot/potato mixture, pressing it into the pan. Cook on a moderate heat, turning every five mins or so (it helps to turn the rosti out onto a dinner plate, before sliding it back into the pan), until golden-brown and crispy on both sides (around twenty mins).

For an extra treat, add grated cheese to the top of the rosti and allow to melt in the pan.