Recipe : Veg Rosti with Pico de gallo salsa

Recipe 

 

 

Pre-preparation time       :           20 minutes

Preparation time               :           15 minutes

Serves                                   :           4

Ingredients                               Quantity

Potato                                              400 gm peeled, grated

Carrot                                               100 gm peeled, grated

Pumpkin                                          100 gm peeled, grated

Zucchini green                               200 gm grated

Salt                                                    2 tsp

Thyme fresh                                    1 tsp

Olive oil                                            200 ml

Black Pepper                                   to taste crushed

Method:

• In a mixing bowl, mix all the grated vegetables and add a good pinch of salt, mix well and keep it for 5 minutes
• Squeeze the vegetables to remove excess salty liquid.
• Add thyme, seasoning and mashed potato for better binding
• Make small patties of the mixture and dust lightly with refined flour
• In a pat, heat oil and shallow fry rosti on a medium flame
• Serve hot with Pico de gallo salsa

 

Executive Chef, Plaza Premium Lounge, India

This Recipe is contributed by chef Ankit Mangla, who is one of the youngest Chefs to have been awarded the prestigious title “Master Chef International Cuisine” by the Indian Culinary Forum 2014-15. Chef Ankit has over 10 years of culinary excellence specializing in Mediterranean cuisine with a love for Italian, French, Lebanese, Greek, Spanish, Moroccan and Turkish cuisine. He loves to dabble in South American cuisine from time to time.