Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

Potato, Carrot & Feta Rosti with Herbed Yoghurt Sauce

June 2nd, 2009 · 3 Comments

I got this recipe from an article called ‘Five ways with potatoes’ in this months OFM. Nigel Slater calls it ‘Potato pancakes with herb and youghurt sauce‘ but I changed the name as for me the feta was the main event and therefore deserved higher billing. I’m also not sure my brain can accommodate yet another variation on the spelling of ‘yoghurt’.

Potato, Carrot & Feta Rosti with Herbed Yoghurt Sauce

“Very well, Mister Moon! In order to prove that I am indeed the Unholy One, a Frobisher & Gleason raspberry-flavored ice lolly shall be yours – in a trice”

Preparation time: 15 minutes
Cooking time: 15 – 20 minutes
Skill level: easy
Serves: 2 (makes 6)

Ingredients
For the rosti

  • waxy potatoes – grated- 250g
  • 1 medium sized carrot – grated
  • feta cheese – 200g
  • 2 eggs
  • dill (or parsley) – 2 heaped tbsp
  • olive oil

For the sauce

  • yoghurt – 6 tbsp
  • chopped parsley and mint – 2 heaped tbsp

Scrub/peel the potatoes and grate coarsely. Place in a clean tea-towel and twist/squeeze out any excess moisture.

Place in a mixing bowl along with the grated carrot and season with black pepper. Crumble over the feta and add the dill/parsley.

Add the eggs (lightly beaten) and mix everything together.

Heat some olive oil in a non-stick frying pan and spoon in a sixth of the mixture – squash down to form a patty. Repeat this with as many as you can get in, leaving space to flip them.

Fry the patties until they are crisp and golden on the underside. Try to avoid the temptation to fiddle or peek as they will invariably fall to pieces. Carefully flip each patty with a fish slice and cook on the other side.

When both sides are golden, lift and drain briefly on kitchen paper, then serve.

For the yoghurt sauce, mix together the yoghurt, mint and parsley.

Season with a little salt and serve with the rosti.

Verdict: A good variation on the rosti and with the accompaniment of a hearty salad, a meal in itself.

Entertainment: ‘Bedazzled’ on DVD – original 1967 Peter Cook (George Spiggott) and Dudley Moore (Stanley Moon) version with Raquel Welch as Lilian Lust – “Hot toast – or buttered buns?”

Bedazzled-1967

Drink: A saintly jug of water

Tags: cheese · Main Course · Vegetarian

3 responses so far ↓

  • 1 Briony Bob // Jun 3, 2009 at 8:30 pm

    Cooking be damned – after that ‘Very well, Mister Moon’ caption, I’ve been forced to add Bedazzled to my Lovefilm queue.

  • 2 richard // Jun 4, 2009 at 1:13 pm

    Hi Briony Bob

    Despite being a little over long in some of the early scenes, Bedazzled is a very funny period piece which deserves to be added to everyones LoveFilm queue.

    Be sure not to get the 2000 version which although I have never seen, I can guarantee is crap because (a) it is a remake, and (b) ‘stars’ Liz Hurley.

    Best

    R

  • 3 Briony Bob // Jun 5, 2009 at 7:30 pm

    Just watched it now. Not bad, although it is, as you say, a little over long. A bit slow moving at times, but quite amusing all the same.

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