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Vegetable rosti with smoked salmon and sour cream

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Details
  • 2
  • 10
  • 30 mins
  • Easy
Nutrition per serve
  • Energy 1466kj
  • Protein 21.8g
  • Carbohydrate 27g
  • Total fats 15.6g
  • Saturated fats 4.6g
  • Dietary fibre 5g
  • Sodium 430mg

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

Method

  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.

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