Vegetable rosti cakes

You can make these delicious rostis any size that you like but children love little mini ones spread with cream cheese, ricotta cheese or, for a more healthy variation, top with cottage cheese. These are great for using up leftover root vegetables such as swede, parsnip, carrot and potato.

Ingredients- serves 4

Method: How to make vegetable rosti cakes

1. Par boil the potatoes with the carrot, parsnips or swede for 10 minutes, then drain them and leave to cool.

2. Coarsely grate the par-cooked vegetables into a large bowl and stir in the grated courgettes, spring onions, flour and egg, then add seasoning to taste.

3. Lightly oil a frying pan and cook the rosti mixture in small flat fritters or rostis and cook until crisp and golden on both sides. Flatten with a fish slice as they cook. They will need to be about 3 - 4 minutes on each side.