12 May 2011 Vegetable Rosti with Tomato-Corn Relish


Adapted from D’Andrea, Aurelia. Veg Boot Camp: Vegetable rosti with tomato-corn salsa. (June 2011). Issue 385, Vol. 37, No. 5. p. 63.

My Comment: Lots of prep to this recipe, but well worth it. The grater disk on my food processor made it quick work. 

Vegetable Rosti
Copyright © 2011. Adrien Bisson,


For Tomato-Corn Relish

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

For 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 corn-tomato relish: combine all ingedients in bowl. Set aside.

2. To make rosti: grate potatoes, carrots, and zucchini onto clean kitchen towel. Wrap towel around the 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 TBSP rosti mixture for each patty, shaping with spoon to make patties. Cook 2 to 3 minutes (more like 5 for me) or until bottoms are crisp. Carefully flip with spatula and cook 2 minutes more (again more time) or until browned on both sides. Serve with Tomato-Corn Relish.

Serves 4.  Nutrition Info: (per 6 Rosti and 3/4 cup relish) 328 calories, 12 gprotein, 8 g fat, 57 g carbs, 8 g fiber.


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