Recipe of the week: Pumpkin and sweet potato rosti
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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.
