Mixed Veg Rosti
Crispy fried pancakes made with vegetables served with eggs fried sunny side up- a perfect weekend breakfast.
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.