Spiralized Vegetable Rostis

Spiralized Vegetable Rostis

These spiralized Rostis are so simple to make and it’s a great way to add vegetables into your kids diet. The adults will enjoy it too with a spicy dipping sauce to serve. They can be made with any spiralized/grated veggie, like courgettes, carrots or beetroots too. The addition of shredded purple cabbage adds great colour and crunch as well. The spicing of these rostis is amazing, lighlty seasoned and flavoursome. The toppings that you choose to add, will create a new dish everytime you make it.

This vegetable rosti can be made into one large rosti for an individual serving as a light meal, or mini ones which are good for the kids as a great lunchbox addition or as an after school snack.Most of the ingredients are pantry staples, so these can be whipped up anytime. Feel free to swap out any of the veggies for your favourites, just keep to the quantity mentioned in the recipe below.
Enjoy topped with an egg, fresh salad, sliced avocado, seasoned yoghurt or spicy atchaar.




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Spiralized Vegetable Rostis

Ingredients :

  • 1 cup spiralized/grated butternut, carrots or courgettes, or a mix of all
  • 1 cup shredded white and purple cabbage
  • 1 egg
  • 2 tsp rice flour
  • 1/4 cup chickpea flour
  • 1 tsp crushed cumin
  • 1/2 tsp turmeric powder
  • 1/4 cup sparkling water
  • dash of lime juice
  • Dash of cinnamon powder
  • 1/2 tsp crushed garlic
  • Salt and pepper to taste
  • Handful of chopped coriander
  • Coconut oil, to fry
  • To serve :
  • cucumber ribbons, grated mango atchaar, minted yoghurt, poached/fried eggs, sliced avocado

Directions :

Place all the ingredients in a bowl and mix and season well.

Heat a pan with some coconut oil over medium heat. Press mixture into the pan if you are making one large one or Drop spoonfuls of the mixture and cook for 5-6 minutes on one side. Flip over and cook for another 5 minutes or until golden and cooked through. Serve with accompliments listed above.