Rainbow rosti

Method

• 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.