Pumpkin and Sweet Potato Rosti – another nutritious, delicious Pumpkin recipe in our series.
This recipe makes a perfect snack or accompaniment to a meal. This Pumpkin Rosti recipe is as versatile as it is nutritious and delicious. Oh, and it’s easy to make too.
Ingredients
- 600g mixed pumpkin and sweet potato, peeled and grated
- 2 eggs, for binding
- Handful of flat leaf parsley, roughly chopped
- Salt and pepper, to taste
- Olive oil
- 100g Primula Cheese
- 1 spring onion, sliced
- Lime wedges, optional
Method
- Squeeze all of the water out of your grated pumpkin and sweet potato using an old tea-towel. Add the eggs and parsley. Season to taste then mix well.
- Heat a frying pan over a medium-high heat and add the olive oil. Spoon a heaped tablespoon of the rosti mixture into the pan and cook for 2 minutes, until golden brown. Turn over and repeat.
- Repeat until all of your mixture is gone.
- Remove from the pan and place on a paper towel to remove any excess oil.
- Plate the rosti and top with Primula Cheese ‘n’ Chives. Garnish with spring onion and lime wedges.
- Serve immediately.
Enjoy!
