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Vegetable rosti with smoked salmon and sour cream

Serves 2

Ingredients

½ small kumara (orange sweet potato, 125g) peeled and coarsely grated

2 shallots (50g), sliced finely

1 medium silver beet leaf (swiss chard) 65g, trimmed, shredded

1 small zucchini (90g), coarsely grated

1 egg, beaten

1/3 cup wholemeal spelt flour

1 tablespoon olive oil

120g (4 ounces) smoked salmon

1½ tablespoon light sour cream

1 tablespoon fresh dill sprigs

Cooking instructions

  1. Combine kumara, shallot, silver beet, zucchini, egg and flour in a large bowl, mix well. Divide mixture into four equal portions.
  2. Heat oil in a large non-stick frying pan over medium heat, place kumara mixture into pan, press each portion down with a spatula to flatten. Cook four minutes each side or until rosti are golden and cooked through.
  3. Serve rosti topped with smoked salmon, sour cream and dill.

 

TIP: Cooked rosti can be stored in the refrigerator overnight and reheated in a sandwich press.

 

 

Preparation Time: 30 mins

Nutritional Information:

 

Per serve

Energy

1466kJ

Protein

21.8g

Fat

16.5g

Saturated Fat

4.6g

Carbohydrate

27g

Fibre

5g

Sodium

430mg

Vege rosti smoked salmon and sour cream

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