Vegetable Rosti with Tomato-Corn Relish

Vegetable Rosti with Tomato-Corn Relish

Serves 4, adapted from Vegetarian Times 
For the Relish
3 cups fresh or frozen (thawed) corn kernels
2 large heirloom tomatoes, chopped
4 oz feta cheese, crumbled

Combine all ingredients in a bowl.  Season to taste with salt and pepper.

For the Rosti
3 parsnips
2 large carrots
2 zucchini
1 cup chopped onion (about 2 small onions)
1/4 cup AP flour
1 tsp garam masala
2 cloves garlic, minced
2 large eggs, lightly beaten
salt and pepper, to taste

1. Grate the parsnips, carrots, and zucchini onto a clean kitchen towel.  Wrap the towel around the veggies and squeeze to remove any excess liquid.  Transfer veggies to a bowl and stir in the onion, flour, garam masala and garlic.  Fold in the eggs.  Season with salt and pepper.
2. Coat a large skillet with cooking spray and heat over medium heat.  Spoon 2 tbsp rosti mixture for each patty, shaping with a spoon to make patties (or if you’re completely uncivilized like I am, just grab a hunk of it, fling it into the pan and hope for the best).  Cook 2-3 minutes or until bottoms are crisp.  Flip with a spatula and cook for another 2 minutes.  Repeat until all batter is gone.
3. Serve topped with tomato-corn relish.


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