Vegetable Rösti with guacamole cream
Crispy Vegetable Rösti made with carrots, potatoes, onions, zucchini and parsnips fried until golden and served with silky smooth avocado cream.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
for the Rösti
- 8 large rainbow carrots grated
- 2 large potatoes grated
- 4 parsnips grated
- 6 medium zucchini grated
- 1 red onion grated
- 2-3 tablespoons flour
- 1-2 teaspoons salt to taste
- white pepper to taste
- oil for frying
for the avocado cream
- 2 avocados
- 1 tablespoon sour cream/coconut yoghurt optional
- 1 tablespoon lemon juice
- salt & pepper to taste
To make the Rösti, combine all the ingredients in a large bowl then mix well. Make sure you break up any clumps of flour (I find it best to use my hands for this).
Heat a little oil in a deep frying pan then fry spoonfuls of the mixture until golden brown and crisp on both sides and cooked through.
Remove from the pan and drain on kitchen paper. Repeat until all the mixture has been cooked.
To make the avocado cream, blend all the ingredients together in a food processor (alternatively just mash with a fork) and season to taste.
Serve the Rösti with the avocado cream.