This is something between a cheesy rosti and a potato frittata. So very easy to make, delicious and versatile. A meal in itself, dip it in your favourite sauce or condiment, and serve with your favourite salad.
INGREDIENTS
3 large potatoes, peeled
2 cups of grated vegan meltable cheese
2 tsp plain flour (use gluten free if you wish)
salt & pepper to taste
olive oil for frying
METHOD
- Once you have peeled the potatoes, grate them into slithers. Then squeeze out as much liquid from them as possible, and use a paper kitchen towel to dab out any excess liquid. Place the grated potato in a large bowl.
- Now mix in the remaining ingredients,, and with clean hands incorporate the cheese and other ingredients.
- Heat a non-stick pan with some oil, and then add the mixture. Press down with a fish slice, and cook until golden (around 10 mins on each side). You may wish to flip it using a larger flat container if you cannot manage it with your spatula.
- Once it’s a deep golden brown on each side, it’s ready.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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suitable for vegans, vegetarians and meat-eaters alike
This sounds delicious. We’re oil-free. Any thoughts on how this would work in an oven/air-fryer combo?
Hi Shanna, I’m not sure how it would work without any oil. You could try and make/shape the rosti into mini rosti, and place them in the mini fryer – or oven bake them and add them under the grill for colour, but the potato must cook. Let me know if this works for you. Cheers !