Perfect for 24cm or 28cm Shallow Fry Pan - makes 8 Rosti

This recipe combines a selection of naturally sweet vegetables and can be eaten as a snack or as a side vegetable. Made in bite size shapes they are also delicious party food served cold or warmed through.

INGREDIENTS:

2 medium sweet potatoes, peeled 

2 medium parsnips, peeled

2 medium zucchini

1 small red onion, finely chopped

2 large eggs

Salt

Fresh cracked black pepper

Vegetable oil for frying

1. Cut each sweet potato into 3 pieces. Boil in salted water for 3 minutes. Add whole parsnips and continue cooking for another 3 minutes. Drain in a colander and cool until they can be comfortably handled.  Coarsely grate the sweet potatoes and parsnips into a large bowl and set aside. 

2. Cut the ends from the zucchini, and coarsely grate (including the green skin). Add grated zucchini to the bowl with the sweet potato and parsnip. Add the chopped onion

3. Beat the eggs well and stir into the vegetables with plenty of salt and pepper.

4. Generously coat the pan with vegetable oil and heat over a medium setting until it is hot. Using a large spoon add a heaping spoonful of the mixture to the hot surface, cook 3 or 4 Rosti at a time, but space them a about an inch apart. Use the spoon to form them into a nicely round shape as they begin to set. Cook until the underside is pale golden brown then turn over and cook the other side. Stir the uncooked mixture well between batches.

Flavour option: Add ½ teaspoon ground cumin and 1 tablespoon fresh chopped cilantro to the mixture and serve with curries or spicy grilled meats.