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Potato Rostis

Serves4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Potato Rostis

 2 large desiree potatoes (scrubbed)
 1 zucchini
 1 red onion
 1 handful roughly chopped parsley
 2 tbsp vegetable oil
 Salt
 Pepper
 3 tbsp ketchup to serve
1

Grate the potato and zucchini into a bowl (leave the skins of the potatoes on for extra flavour and nutrients.)

2

Peel and thinly slice the onion, and add this to the bowl along with the parsley, salt and pepper. Give the ingredients a good mix and squeeze out any excess liquid into a separate bowl.

3

Heat two non-sticky frying pans with a little oil and place half the mixture into each pan. Push down the sides and cook on high heat for 2 minutes. Then turn down to a medium heat and cook for 4 minutes each side.

4

Carefully give the potato cakes a flip every couple of minutes to check the colour and, more importantly, to impress any onlookers! When cooked, cut into triangles and serve with ketchup.

Recipe by Magdalena Roze