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Zucchini and Potato Rosti

  • 2 tblspns vegetable or olive oil
  • 1 large onion, peeled and diced
  • 1kg (2lb) potatoes, peeled and grated
  • 2 zucchini, trimmed and grated
  • salt and pepper
  • ½ level tspn ground coriander
  • 40-50g (1½oz - 2oz) gouda or cheddar cheese, grated (optional)


Heat half of the oil in large pan, add onions and fry until soft. Place grated potatoes in a bowl and mix with zucchini and fried onions. Season well with salt, pepper and coriander.


Heat remaining oil in pan and add potato mixture. Cook gently, stirring occasionally for about 5 minutes, then flatten down into a cake and cook until brown underneath and almost cooked through (6-8 minutes).


Sprinkle top of Rosti with grated cheese and place under a moderate griller for about 5 minutes or until lightly browned.


Serve hot, cut into wedges.


Serves 4


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