Diary · Recipes

Vegetable Rösti & Salsa

thespillqueen

Made this from the Keep It Vegan cookbook (which I had bought in early Feb 2017 along with Thug Kitchen Party Grub, Articulate and UNO) along with Carrot, pistachio & coconut cake for a weekend treat.

First I prepped the tomatoes and put them in the oven: In the 20 minutes they were in there, I grated carrots (3 large ones), then the courgette and the potato added the white pepper, garlic powder, juice from half a lemon, and 1 tbsp of the oil into that, mixed it altogether and shaped into patties: by the time the first ones were on the stove: it was time for the tomatoes to come out of the oven so I could add them to 2 roasted red peppers, (chilli,) 1 clove of garlic and 1/2 tsp (smoked) paprika, salt and pepper, 1 tbsp olive oil and blend into a course sauce: The oven was still hot, and I got the batter for the cake ready at this point and popped it in for the required hour. I got lazy about shelling the pistachio for that, so I just left it out.

All the cooking/baking that was done for this was from the usual supply of groceries/all from things we already had, which was quite cool.

Normally Rösti is made with egg as a binding agent, this shows that it’s not necessary but it would make it easier, the flipping takes some effort and patience for the vegetables to get to that crunchy stage. The salsa is the star of this recipe.

Vegetable Rösti with a smoky salsa

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Ingredients

The Salsa:

  • 150g cherry tomatoes, halved
  • 1/2 tsp brown sugar
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 roasted red peppers from a jar
  • 1 garlic clove
  • 1/2 tsp smoked paprika
  • sea salt & freshly ground black pepper

The Rösti:

  • 1 large courgette, grated
  • 1 large carrot, grated
  • 1 baking potato, grated
  • pinch of white pepper (didn’t have)
  • 1/4 tsp garlic powder (used garlic grinder)
  • juice of 1/2 lemon
  • 2 tbsp olive oil

Directions

  1. Preheat oven to 200C
  2. Place the 150g halved cherry tomatoes on a baking tray. Season with salt and pepper, sprinkle over the 1/2 tsp brown sugar, drizzle with 1 tbsp balsamic vinegar, 1 tbsp olive oil. Roast in the oven for 20 minutes and then set aside to cool.
  3. Place the tomatoes, 2 roasted red peppers, (chilli,) 1 clove of garlic and 1/2 tsp (smoked) paprika in a blender along with 1 tbsp oil, season with salt and pepper and then blitz to a coarse sauce.
  4. Place the grated vegetables in the centre of a clean tea towel and squeeze out all the excess liquid from the veg.
  5. Then put them in a large bowl, and stir in the white pepper, garlic powder, juice from half a lemon, 1 tbsp of the oil. Stir well to incorporate.
  6. Heat the remaining oil in medium pan. Shape the vegetable mixture into individual patties using your hands and add to the pan.
  7. Cook over a medium heat for 5-10 minutes or until they begin to brown on the underside, lift gently with a spatula to check. Carefully flip over the röstis to cook the other side.
  8. Serve hot with the salsa

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