Swede Rosti

A snack on its own or a good accompaniment to a main course.
500 gms 1 Lb 2 ozs swede, grated
500 gms 1 Lb 2 ozs potatoes, grated
1 onion, grated
2 Tblsp thyme leaves
50 gms 2 ozs vegan margarine, melted
1 ozs rice oil for cooking
dash of salt
Pre-heat the oven to 180 C, 350 F, Gas Mark 4.
Mix together the swede, potato and onion. Press firmly and pour off any fluid.
Add the thyme, pinch of salt and margarine. Divide into 8 portions. Form each portion into a firm cake.
In a frying pan heat the oil and fry the rosti cakes 4 at a time for 3 or 4 minutes. When brown transfer the rosti onto a baking sheet and bake in the oven for 15 minutes.
Remove from the tray onto kitchen paper and blot.
Serves 4 people.
Serve hot with a main course.
Serve cold with a salad or as a snack.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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