Vegetable Rosti with Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 zucchini
- 2 carrot (s)
- 2 medium potato (s)
- 1 onion (s)
- 5 tablespoon, heaped soy flour
- 1 dash water
- salt and pepper
- nutmeg
- parsley
- some breadcrumbs
- some peanut oil for frying
Print Recipe
Pin Recipe Instructions
- Grate the zucchini, carrots and potatoes with a grater. Cut the onion into small pieces. Depending on your taste, it can also be two onions. Add the soy flour, water and spices and mix together. Now add as many breadcrumbs little by little while kneading, until a mixture is formed that is easy to shape and sticks together.
- Heat the oil, I prefer peanut oil, in a pan. Shape the dough into small balls, flatten them a little and fry them in the pan. Do not shape the flatbreads too thin at first, otherwise they will break quickly when you turn them. It is better to carefully flatten the cakes with the spatula every now and then when frying, when the sides are already a bit crisp.
- A herb dip, tzatziki, potato salad or potatoes, but also light rice side dishes, taste great with it.
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