Combine everything just before cooking otherwise the veges will start to release their juices into the mix. You can use any combo of grated veg, e.g., parsnip, fennel, yellow beetroot and broccoli.
Serves: 4
INGREDIENTS
2 packed cups each grated Agria potatoes, carrots and kūmara
¼ cup finely chopped parsley
2 cloves garlic, crushed
2 teaspoons cumin seeds, toasted
½ cup freshly grated parmesan
¼ cup plain flour
2 teaspoons sea salt
ground pepper
1 large egg, lightly whisked
olive oil, for cooking
TO SERVE
4 fried or poached eggs, hot roasted tomatoes
watercress or rocket
METHOD
Spread the grated potato out on a large clean tea towel and roll up tightly. Holding the ends, twist like a snake to squeeze out as much liquid as possible, then place in a large bowl. Add the carrots, kūmara, parsley, garlic and cumin seeds and toss to combine. Sprinkle over the combined parmesan, flour, salt and a good grind of pepper and toss again until well coated. Stir through the egg.
Heat a little oil in a large non-stick frying pan over a medium heat. In batches, add ½ cups of the mixture to the pan and use a fork to spread into an even layer, but don’t press down to compact them. Cook for about 6 minutes each side, or until golden and cooked through. Keep warm in a low oven until all the rösti are cooked.
TO SERVE: Divide the rösti between 4 plates and top with an egg, roasted tomatoes and a few salad leaves.
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