Carrot rosti recipe

The ‘rosti’ (like this carrot rosti) started out life as a breakfast dish eaten by Swiss farmers, but these days it’s often served as a side dish at restaurants all over the world. It’s usually made using potatoes, but we’ve used carrots for a colourful twist.

Packed with vitamin A, carrots are great for the health of your skin and eyes, while high levels of antioxidants can help protect you from lots of different types of cancer.

Carrot rosti

Ingredients

500g carrots

2-3 spring onions (or red onions)

Handful of chopped coriander

300g chickpea flour

200ml water

2 tablespoons of rapeseed oil (you may need more)

Sauce

Greek natural yoghurt

2-3 garlic pieces

Olive oil (a drizzle)

Salt (to season)

 Method

Grate the carrots, chop the spring onions (or red onions), chop the coriander and mix in together.

Once combined in a big bowl, begin to add the flour tablespoon by tablespoon until you have a thick, sticky consistency. If you add too much flour, you can add water to thin it out.

Once you are satisfied with your mixture, heat half the rapeseed oil in a pan. When hot, scoop a large desert spoon size of the mixture in to the pan and gently squeeze down, cook until it begins to brown (this can be done in batches) then turn over and repeat.

Once both sides are browned, place on a paper towel to drain off any excess oil. Repeat the process until all the mixture is used, and add the rapeseed oil if needed.

To make the sauce, simply grate the garlic pieces into the yoghurt, add a pinch of salt and drizzle in a little olive oil. Mix together and serve with your carrot rosti.

Recipe courtesy of Goldhill Organics

This Carrot Rosti has great nutritional value. Check out our Nutrition Guide for some more great recipes.