Swede

These are great for using up leftover root vegetables. You can also top with cream cheese or natural yoghurt for a tasty, healthy snack that even children will adore.

Spiced swede and carrot rosti Recipe

Ingredients

450 grams sweet potato, peeled and cut into chunks (Potatoes & Things, Stalls 27-28, A Shed)
2 medium carrots, halved lengthwise (Potatoes & Things, Stalls 27-28, A Shed)
250 grams swede, cut into chunks (Potatoes & Things, Stalls 27-28, A Shed)
250 grams grated zucchini (Potatoes & Things, Stalls 27-28, A Shed)
4 spring onions, sliced (Potatoes & Things, Stalls 27-28, A Shed)
1 tsp lime zest (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
squeeze fresh lime (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
1 tsp ground coriander (Green Valley Spices, Stalls 36-40, B Shed)
1 tsp cumin seeds, toasted (Green Valley Spices, Stalls 36-40, B Shed)
2 tbsp plain flour (M&G Caifa, Shop 51-54, Dairy Hall)
1 egg, lightly beaten (Farm Fresh Eggs, Stall 43-45, I Shed)
olive oil, for frying (Dianne’s Delights, Shop 43-46, Dairy Hall)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
fresh coriander and lime wedges, to garnish (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)

Method

Parboil sweet potato with the carrot and swede for 10 minutes, or until softened. Drain and allow to cool.

Coarsely grate the vegetables into a large bowl and stir in the grated zucchini, spring onion, lime zest and juice, coriander, cumin seeds, flour and egg. Season to taste with salt and pepper.

Heat a little oil in a frypan over medium-high heat. Make the rosti into small, flat fritters (or whatever size you like) and fry in batches for 3-4 minutes each side, until crisp and golden-brown. Use a spatula to flatten the rosti as you they cook.

Serve garnished with fresh coriander and lime wedges.