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Annabel Karmel
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Vegetable Rosti

For this Vegetable Rosti recipe, have fun turning your 5-a-day into spaghetti-like thin ribbons of veggies. It will transform your meal in minutes.

Cooking for little ones? No problem, try these Mini Vegetable Rostis perfect for little hands.

Prep Time: 20 minutes
Cook Time: 14 minutes
Serves: 4
Great for:  Kids 2-4 Years Kids 4+ Years
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Vegetable Rosti

1 courgette
1 carrot, peeled
225 g peeled sweet potato
2 tbsp sunflower oil
a knob of butter
  1. Put the courgette, carrot and sweet potato through the spiralizer.
  2. Heat an omelette pan until hot. Add the oil and butter and swirl around the pan.
  3. Put the vegetables into a bowl. Add the oil and butter and season. Mix together then put into the pan and flatten down to make a round rosti.
  4. Heat for 7 minutes until golden on one side. Put a small plate on top of the rosti, turn upside down onto the plate.
  5. Slide back into the pan and fry for another 5 – 7 minutes until brown on the other side.

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