This very delicious 'rainbow rösti' (a.k.a.vegetable fritters) recipe is designed to help you get your weekly quota of gut-friendly prebiotic foods and different coloured veggies.
For the athletes among us that means more consistent athletic performance, less risk of injury and all-in-all better all-round mental and physical health, whether we are 3, 39 or 89 years of age!
For kids, this is a fantastic way to encourage the little ones to eat more veggies without them really noticing, especially if you serve these with lashings of homemade ketchup!
Prep 10 mins | Cook 10 mins | Serves 4
- Selection of vegetables eg: 1/2 small red cabbage, 1 carrot, 1 courgette, a medium potato and/or sweet potato
- Small tin of sweetcorn
- 2 spring onions
- pinch dried chilli
- 1 clove garlic, peeled and crushed
- 1 tsp dried mixed herbs
- 1-2 tbsp rapeseed oil
- 20-30g chickpea or plain flour
- 1 egg, beaten
- salt and freshly ground black pepper
- Grate the vegetables, or slice them really thinly with a mandolin. You can peel the potatoes if you like, but I don’t bother.
- Rinse all the veggies in a colander under cold water and drain. Then wrap in a clean tea towel and squeeze out as much of the juice as you can. This removes all the starch and helps the rösti go crispy. Transfer to a bowl.
- Stir in the onions and garlic and season with the chilli, mixed herbs and plenty of salt and pepper.
- Finally stir in the beaten egg and add enough flour so that the mixture sticks together.
- Heat a little rapeseed oil in a non-stick frying pan over a medium heat. Carefully add mounds of the rösti mix, about the 6-7 cm in diameter, pressing the mixture down so the patty is quite flat. Cook for 4-5 minutes each side until golden brown in colour and being careful not to burn. Don’t flip too soon or they may fall apart!
- Transfer to a warmed plate and keep warm in a cool oven until all the mix is cooked.