The perfect vegetarian appetiser! Enjoy these root vegetable röstis with your mains or serve them at your next cocktail party.
SERVES 2 // COOKING TIME 40 min
½ cup peeled and grated beetroot
½ cup peeled and grated carrots
½ cup peeled and grated sweet potato
2 large eggs, beaten
3 tbsp cornflour
Salt and black pepper
Olive oil, to fry
½ cup smooth cottage cheese
1 tbsp Dijon mustard
15 g chives, chopped, to serve
4 slices pastrami, to serve
1. Squeeze any excess liquid from the grated vegetables. Mix with the eggs, cornflour and seasoning.
2. Coat the base of a pan with oil and heat over medium heat. Drop in tablespoons of veggie mixture. Cook them for about 3 minutes on each side, until crispy and golden. Place the rösti on paper towel to drain, then cool on a wire rack.
3. Combine the cottage cheese and mustard.
4. Serve the rösti topped with mustard cream cheese, chives and pastrami.
You can also cook the röstis in a muffin tin. Preheat the oven to 200°C, grease a tin and dollop in the veggie mixture. Bake for 20 minutes, until golden.
Recipe & styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za
Feeling like a meaty option? Our saucy BBQ chicken livers and sweet potato röstis pair perfectly!