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
2 large carrots
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.