Vegetable Rosti with Tomato-Corn Relish

We served the Rosti with fresh watermelon and orange slices, along with artisan bread (not shown). As Jeff said, "the watermelon is the perfect thing to serve with this, it really compliments the dish"

A little flour and egg bind together grated vegetables to make satisfying patties. We’ve topped them with a summery relish, but you could easily substitute salsa or sautéed mushrooms.

Serves 4

Tomato-Corn Relish

• 3 cups fresh or thawed frozen corn kernels
• 2 small tomatoes, chopped (11/2 cups)
• 1/2 cup chopped fresh basil or parsley
• 1/4 cup plus 2 Tbs. chopped onion
• 3 tsp. olive oil
• 2 cloves garlic, minced (2 tsp.)

Rosti

• 2 medium white potatoes
• 2 large carrots
• 2 small zucchini
• 1 cup chopped onion
• 1/4 cup all-purpose flour
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten

1. To make Tomato-Corn Relish: Combine all ingredients in bowl. Set aside.
2. To make Rosti: Grate potatoes, carrots, and zucchini onto clean kitchen towel. Wrap towel around vegetables, and squeeze to remove excess liquid. Transfer vegetables to bowl, and stir in onion, flour, and garlic. Fold in eggs, and season with salt and pepper, if desired.
3. Coat large skillet with cooking spray, and heat over medium heat. Spoon 2 Tbs. Rosti mixture for 
each patty, shaping with spoon to make patties. Cook 2 to 3 minutes, or until bottoms are crisp. Carefully flip with spatula, and cook 2 minutes more, or until browned on both sides. Serve with Tomato-Corn Relish. 

Per Serving (6 rosti and 3/4 cup relish): 328 calories, 12g protein, 8g total fat (2g sat. fat), 57g carbs, 93mg cholesterol, 105mg sodium, 8g fiber, 15g sugar

Recipe from Vegetarian Times magazine, June 2011, pg. 63.

Our Opinions

This dish was very favorably received! It was a very hands on dish to prepare, but we do a lot of cooking as a family, so everyone pitched in to help.

William: "It's not something you are eating because you are a slave to the culture" (we had been discussing hot dogs!). William helped form and cook the rosti.

4 out of 5 stars

Erika: "I thought it was pretty good. The combination of fresh, full flavors, exploded in my mouth."

4 out of 5 stars

Garrett: We used basil in the relish, but G. thought the amount called for was a bit too much. He would cut the basil in half and leave the rest alone.

4 out of 5 stars

Jeff: I really liked the rosti's. I thought the relish was also a little heavy on the basil. They were refreshing and delicious, and I would want them again. I really enjoyed the meal overall, the rosti, oranges, watermelon and bread.

4 out of 5 stars

Me: I also really liked the dish. The rosti were warm, but the relish cold, but together they were a nice combination. I definitely encourage adding salt and pepper (preferably while they are cooking).

4 out of 5 stars

Overall opinion:  This is a dish we will have again! Everybody liked it, and with a few tweaks with the basil, this meal an all round winner!

Average rating: 4 out of 5 stars