Waking up late today and hungry I decided to use up leftover Beetroot and make some Rosti’s for brunch.
Makes 4 large
2 medium potatoes – peeled and grated
1 large Beetroot – peeled and grated
1 medium egg
Ground Black pepper and salt to taste
1 tsp parsley
1 tsp chilli’s – chopped very finely
1 small onion – grated.
- Preheat oven to 200deg.
- Mix Beetroot, potato, onion, egg, pepper, salt, chilli and parsley n a large bowl until combined.
- Place a baking sheet onto an oven tray and using chef rings, spoon mixture into each ring and pat down.
- Remove rings and bake in the oven for 25 mins.
- I served with some Sweet Chilli sauce, however, you can serve with the following:-
Creme Fraiche and chive mix.
Put a fried egg on top also.
A simple side salad would make a lovely lunch
or just a simple mayo mix.