Vegetable Rosti

These are great as a starter, part of a light meal with a big salad, a snack to take to work or to nibble on during an outing or day trip. A recipe that can be adapted to use seasonal veggies, pimp it with chilli, coriander, add cooked beans or lentils, use one of the egg substitutes for vegan option. They can be served with a dip like tzaziki or a blob of ricotta, cracked pepper and squeeze of lemon.


  • 1 large zucchini, grated and squeeze out moisture

  • 1 cup carrot, grated (2 medium)

  • 1 head of broccoli, chopped finely

  • 3 eggs or egg substitute, whisked

  • 1/3 cup wholegrain flour or flour of choice

  • 1 cup of grated mozzarella(or tofu to bind)

  • handful of fresh chives

  • handful of flat leaf parsley


  1. Mix eggs and flour then add veggies and mix thoroughly.

  2. Stir through cheese and herbs.

  3. Press soup-spoon size balls together and add to a medium heat pan(if non-stick try dry-frying, or add a small amount of olive oil).

  4. Cook for up to a few minutes each side or until golden then flip, gently pressing down to flatten as they cook. Place on paper towel to absorb any excess oil. Serve hot or keep in fridge for snacking on.

Recipe idea adapted from Fernwood Fitness Vegetable Rosti with garlic & chive cottage cheese

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