This potato and carrot rosti recipe is an easy and fun recipe to make with the kids. There’s lots of fabulous kitchen interaction.
Your older children can definitely help with the grating and chopping, although you may need grown up hands for the squeezing. And younger children love the mixing parts.
Any hard vegetable can be used to create these rostis; kumara, pumpkin, swede or parsnip. Get creative in the kitchen and see if your children notice if you swap out the potato for something else!
Although rosti’s are traditionally a dinner meal, these are great for kid’s lunches too. Just leave to cool completely in the fridge, then pop the rosti’s in a lunchbox with a side of dip. Chunks of fresh cucumber and a little wedge of cheese will make the perfect snack.
If your children like kumara, this is a great swap for this recipe, as kumara is New Zealand’s own superfood.
Their powerful antioxidants prevent the formation of cancers, inflammation, blood disorders, lower cholesterol levels and prevent heart disease. Along with anthocyanins, the flavonoids in purple kumara exhibit some of the most powerful antioxidant effects known to science. Now that’s got to be good in the lunchbox!
Potato and Carrot Rosti
- 3 spring onions, finely chopped
- 1 carrot, finely chopped
- 1 garlic clove, crushed
- ½ tbsp cornflour
- 2 potatoes, peeled
- 1 egg
- Salt and freshly ground black pepper
- Oil for frying
Best Foods Mayo & Fresh Herb Dip
- ¾ cup Best Foods Mayo
- ½ cup fresh herbs, chopped
- Pinch of garlic salt
In a bowl mix together spring onions, carrot and garlic. Sieve in the cornflour then season with salt and pepper.
Grate the potatoes onto a clean tea towel and squeeze out any excess liquid. You may need to do this more than once. When dry to touch, tumble the into the bowl of ingredients. Add the egg and mix well.
Add the oil to the frying pan, when hot add spoonfuls of the potato and carrot mixture – flatten gently with the back of the spoon. If you want to be a little ‘chef-y’ feel free to use a cookie cutter to help shape them.
Don’t overload the pan, around 2-3 at a time. Fry until golden and crispy on one side before flipping over. Drain on kitchen paper.
To make the dip
Mix all dip ingredients together until ready to use.
To use for school lunches, leave to cool in the fridge, then pop the rosti in a lunchbox with a side of dip. Chunks of fresh cucumber and a little wedge of cheese will create a great snack.