Friday, 27 February 2015

Potato & Zucchini Roesti

Ladies that lunch, breakfast and... This is what to serve for a 'slap up' breakfast when someone is gluten free and vegetarian. Everyone eating the same meal and no need to worry about special gluten free breads/toast.

Potato and zucchini roesti make a delicious base for poached eggs, tomatoes and mushrooms.

Potato & Zucchini Roesti
Gluten Free
1 large potato
1 medium zucchini
1 egg
salt and pepper
Oil for frying

Coarsely grate potato and zucchini. Squeeze to remove as much moisture as possible.

Combine potato, zucchini, egg and a generous grind of black pepper and a little salt. Mix well.

Shape into patty shapes approximately 1 cm thick or a little thicker.

Heat a little oil in a frypan, add roesti and cook until golden brown and crispy, turn over and continue cooking until the roesti are cooked through. (Approximately 10 minutes, longer if they are thicker)

Poached eggs are a must when you receive a dozen eggs from a friend who says the eggs are no more than two days old.' 

and if you are lucky enough to be given a container of these, 

share them and finish with a plate of ripe mango and raspberries.

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