Mixed Veg Rosti

Mixed Veg Rosties

Weekends are a time to make something different and new in the kitchen. I love trying out new recipes, and today’s post is one of them. With a few vegetables and basic everyday ingredients, you can make a delicious breakfast quickly. I paired these crispy roasties with tomato ketchup and served them with eggs. It was a filling and satisfying breakfast.

So, let’s start with the recipe:

Equipment Needed:

Ingredients needed to make Mixed Veg Rostis

  • 1 Zucchini; washed and julienned
  • 2 Carrots; washed, peeled and julienned
  • 2 Big Potatoes; washed, peeled and cut thinly
  • 2 Green Chillies; finely chopped
  • 2 Handfuls Parsley; washed and finely chopped
  • 2 Handfuls Coriander Leaves; Washed and finely chopped
  • 1 tbsp Cornflour
  • 3 tbsp Rice Flour
  • 4 tbsp Refined Flour
  • ½ tsp Baking Soda
  • Salt; to taste
  • 1 tsp Red Chilli Flakes
  • 2 tbsp Sesame Seeds
  • Oil; for frying

Method to make Mixed Veg Rostis: 

  • Combine zucchini, carrots and potatoes, parsley and coriander in a mixing bowl. Add salt, mix and leave it aside for 15 minutes.


  • After 15 minutes, the vegetables will release water. Add the green chillies, cornflour, refined flour, rice flour, baking soda, chilli flakes and sesame seeds. Mix well.


  • On a medium hot pan, brush some oil. Spread a thin layer of this mixture. Drizzle oil along the edges and on the surface, and pan-fry on medium heat.


  • Flip and pan-fry on the other side until the rosti turns crispy.


  • Serve hot.

Here is the recipe in printable format:

Mixed veg Rosti

Mixed Veg Rosti

Padmini
Crispy fried pancakes made with vegetables served with eggs fried sunny side up- a perfect weekend breakfast.
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Fusion
Servings 4 People

Equipment

  • Mixing bowl
  • Julienne Cutter
  • Pan
  • Knives and Cutting Board

Ingredients
  

  • 1 Zucchini; washed and julienned
  • 2 Carrots; washed, peeled and julienned
  • 2 Big Potatoes; washed, peeled and cut thinly
  • 2 Green Chillies; finely chopped
  • 2 Handfuls Parsley; washed and finely chopped
  • 2 Handfuls Coriander Leaves; Washed and finely chopped
  • 1 tbsp Cornflour
  • 3 tbsp Rice Flour
  • 4 tbsp Refined Flour
  • ½ tsp Baking Soda
  • Salt; to taste
  • 1 tsp Red Chilli Flakes
  • 2 tbsp Sesame Seeds
  • Oil; for frying

Instructions
 

  • Combine zucchini, carrots and potatoes, parsley, and coriander in a mixing bowl. Add salt, mix and leave it aside for 15 minutes.
  • After 15 minutes, the vegetables will release water.
  • Add the green chillies, cornflour, refined flour, rice flour, baking soda, chilli flakes and sesame seeds. Mix well.
  • On a medium hot pan, brush some oil.
  • Spread a thin layer of this mixture. Drizzle oil along the edges and on the surface, and pan-fry on medium heat.
  • Flip and pan-fry on the other side untill the rosti turns crispy.
  • Serve hot.
Keyword Mixed Veg Rosti

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Check out other recipes from my kitchen here.

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