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Rainbow rosti

  • 0:40 Prep
  • 0:20 Cook
  • Makes 12


  • 1.5kg sebago potatoes
  • 3 small brown onions, finely chopped
  • 6 eggs
  • 150g (1 cup) self-raising flour
  • 500g beetroot, peeled, coarsely grated
  • Vegetable oil, to shallow-fry
  • 500g carrot, peeled, coarsely grated
  • 1 small head broccoli, coarsely grated
  • 150g (1 cup) frozen peas, thawed
  • 1 small zucchini, coarsely grated


  • 1
    Peel and coarsely grate 500g of the potatoes. Place in a bowl. Add one-third of the onion. Squeeze handfuls of mixture to remove as much moisture as possible. Transfer to a clean bowl.
  • 2
    Lightly whisk 2 of the eggs in a medium bowl. Add 50g (1/3 cup) of the flour and the beetroot. Season. Mix well to combine.
  • 3
    Pour enough oil into a large frying pan to come 5mm up the side. Place over medium heat. Place four 1/3 cupfuls of mixture into the pan, spreading each to 8cm in diameter. Cook for 2-3 minutes each side or until golden and crisp. Drain on paper towel.
  • 4
    Repeat with half the remaining potatoes, onion, eggs and flour. Add the carrot.
  • 5
    Repeat with the remaining potatoes, onion, eggs and flour, adding the broccoli, peas and zucchini.

Source: taste.com.au


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