Golden vegetable rostis
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Try to cook these rostis as soon as you have grated the potato before it goes brown. It’s a good idea to dry the potato with kitchen paper so that it will hold together well in the pan.
- 800g potatoes (about 5-6 medium ones), peeled
- 4 carrots, peeled
- 2 cloves garlic, peeled and crushed
- handful chopped, fresh herbs Eg. Chives, coriander or parsley
- 1 tbsp olive oil
- small knob of butter
- 1 raw beetroot, peeled and grated
- 100g Sainsbury’s pasteurised goats’ cheese
Preheat the oven to 180°C, fan 160°C, gas 4. Line a baking tray with baking parchment. Grate the potatoes and carrots into a bowl, add the garlic and herbs and mix everything together (doing this with your hands makes it easier).
Heat the oil and butter together in an ovenproof frying pan, then pick up tiny handfuls of rosti mixture and squeeze together and then drop into the pan, leave for 4-5 minutes to cook until golden then using a fish slice carefully turn the rostis over and cook for the same time on the ther side. Do this in a few batches.
Put the rostis on the lined baking tray and top each with a little grated beetroot and a tiny piece of goats’ cheese. Bake in the oven for a few minutes or until the cheese has melted slightly.