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Zucchini-potato-carrot rösti

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Ingredients for 1 servings:

  • 150 g zucchini
  • 100 g potatoes
  • 100 g carrot(s)
  • 1 tbsp soy flour
  • some salt and pepper, freshly ground
  • some virgin coconut oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Peel the potatoes and carrots and finely grate them using a grater or a food processor (I used a Bircher grater). Remove any seeds from the zucchini and coarsely grate them. Mix everything thoroughly, season with salt and pepper, and stir in the soy flour. Heat the coconut oil in a pan and, using a tablespoon, add the batter and smooth it out (I made 8 hash browns). Fry over low to medium heat for about 5-6 minutes on each side until light brown. Serve with leaf salad or cucumber salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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