Get creative with potato rosti’s and try our rainbow rosti.
EVERYDAY CANTEEN RECIPE
2 small potatoes (grated)
1 small sweet potato (grated)
1 zucchini (grated)
1/2 cup grated pumpkin
2 shallots or 1/2 brown onion (diced)
1/4 cup flour
Salt and pepper to season
Squeeze out excess moisture from all grated vegetables (heavy duty paper towel or chux are great for this)
Place all ingredients in a bowl and mix until well combined.
Cook in a non-stick frypan until brown on both sides.
Serve warm or cool and place in lunchboxes. These freeze well.