Recipe of the week: Pumpkin and sweet potato rosti

Ditch the potatoes and use pumpkin as a base for rosti to enjoy as a snack or a side dish.

Ingredients

600g mixed pumpkin and sweet potato, peeled and grated

2 eggs, for binding

Handful of flat-leaf parsley, roughly chopped

Salt and pepper, to taste

Olive oil

100g Primula Cheese

1 spring onion, sliced

Lime wedges, optional

Method

Squeeze all of the water out of your grated pumpkin and sweet potato using an old tea towel. Add the eggs and parsley. Season to taste then mix well.

Heat a frying pan over a medium-high heat and add the olive oil. Spoon a heaped tablespoon of the rosti mixture into the pan and cook for two minutes, until golden brown. Turn over and repeat.

Continue until all of your mixture is gone.

Remove from the pan and place on a paper towel to remove any excess oil.

Plate the rosti and top with Primula Cheese ‘n’ Chives. Garnish with spring onion and lime wedges.

Serve immediately.

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