Recipe: Rosti

Potatoes are versatile. Boil them, steam them, bake them, mash them, roast them – there’s pretty much nothing you can’t do with them. I know many people think they have to be avoided when trying to lose weight, but when you’re on the Slimming World plan, they are a free food, which is bloody marvelous, if you ask me, as I’m a BIG potato fan. I’m pretty much fan numero uno! One of my favourite ways to eat potatoes is rosti. Rosti is basically grated potato, sometimes held together with egg, which is then fried. Fair enough, that makes it a free food if you make it from scratch that way. But how about if we add some speed food to that? Here’s how I make my rosti, and they’re pretty bloody awesome, which potatoes always are!

Key:
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used

11246174_10155639467650386_2070425104653567012_o
Served in place of mashed and roasted potatoes on Sunday, rosti makes a nice change!

ROSTI

Ingredients:

  • Potato (F)
  • Carrot (S)
  • Onion (S)
  • Egg (P)
  • Seasoning (F)
  • Low cal spray oil (F)

Directions:

  • My ratios are generally 1 part onion and one part carrot to around 3 parts potato. I then use one egg per person. This way you can adjust the recipe to suit as many people as you need to feed. One medium large potato is generally enough to make 2-3 rosti about the size of the palm of my hand.
  • 11402251_10155639475770386_8014850402942690459_oGrate the potato, then place it on a clean cloth or tea towel, wrap it tightly, and squeeze out as much liquid as possible (you want the potato as dry as you can get it, so your rosti doesn’t go soggy).
  • Grate your carrot and squeeze out the liquid as you did with the potato.
  • Very finely dice the onion, and again, squeeze out as much liquid as possible.
  • Crack an egg into a cup and add whatever seasonings you fancy (I like to keep it simple and use just salt and course ground black pepper).
  • Pour the egg into the vegetables and mix thoroughly.
  • 10982639_10155639475755386_6886978593965013851_o
    Shape the rosti round the edges with the edge of a spoon or any other utensil you find easy to handle

    Spritz a little low-cal spray oil into a frying pan (I like to use the chilli-infused one for a little bit of kick) and spoon some of the rosti mixture into the centre, lightly pressing it down to about half a centimetre thick, and shaping it around the edges.

  • Fry on a medium heat till the underside it golden, then very gently and carefully flip it over with a spatula to cook the other side.
  • Serve with whatever you fancy.

I’m pretty certain these would also work being grilled or baked, but I always do mine in a frying pan and they work out great every time.

If you’re doing an SP day, you could omit the potatoes and use other speed vegetables in their place. Try swede and carrot with onion, and perhaps a touch of crushed garlic for extra flavour.

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