Feta & spinach potato rosti with roasted tomatoes

Feta & spinach potato rosti with roasted tomatoes
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
2-3
Per Serving %RI
KCAL 348 17%
Fat 13.8g 19%
Sat Fat 5.9g 29%
Sugar 4.4g 4%
1.6g 26%

Method

Preheat the oven to 200°C/180°C fan. When it is hot, add the cherry tomatoes, drizzled with a little olive oil and sprinkled with salt and pepper. (These will take about 20 minutes and will be ready by the time the rosti are).

Wilt the spinach by pouring boiling hot water over it in a colander in the sink. Remove the excess water by placing an empty bowl on top of the spinach and pushing the liquid through the colander (the rosti will cook much better if all excess water is removed). Remove the spinach from the colander and allow to cool.

Add the peeled and grated potatoes to a bowl. Add the egg, flour, spring onion, nutmeg and chilli flakes, salt and pepper and stir well. Add the wilted and squeezed spinach and stir again, finally adding the crumbled feta and stirring briefly to incorporate.

Heat the oil in a large frying pan until hot (this is important as you really want the rosti to crisp up). Spoon the mix into the pan – forming shapes about 10cm wide. After about 3 minutes you can carefully flip each rosti. Cook for a further 3 minutes and then transfer to a large oven tray for a further 10 minutes to finish cooking (you may need to do this in batches).

Serve the rosti with the roasted cherry tomatoes on the top.

TIP These freeze well.

Ingredients

500g smooth potatoes (such as Desiree), peeled and roughly grated

150g cherry vine tomatoes

250g spinach

1 egg, lightly beaten

30g plain flour

2 spring onion, finely chopped

¼tsp nutmeg (optional)

¼tsp chilli flakes

100g feta, crumbled

1tbsp oil

500g smooth potatoes (such as Desiree), peeled and roughly grated 150g cherry vine tomatoes 250g spinach 1 egg, lightly beaten 30g plain flour 2 spring onion, finely chopped ¼tsp nutmeg (optional) ¼tsp chilli flakes 100g feta, crumbled 1tbsp oil

You may also like

Bubble and squeak with asparagus & hollandaise recipe

Bubble & Squeak with Asparagus & Hollandaise Recipe

An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?

  • Prep in: 10 mins
  • Cook in: 10 mins
New Season Potato & Beetroot Salad Recipe

Potato Salad with Beetroot Recipe

Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.

  • Prep in: 15 mins
  • Cook in: 10 mins
Healthy potato dauphinoise with turmeric

Healthy potato dauphinoise with turmeric

Healthy Potato Dauphinoise with Turmeric

Take everyone’s favourite dish to another level with this healthy potato dauphinoise recipe. With thinly sliced potato, generous garlic and crème fraiche, this dish has the heavenly creamy texture with half the calories. Featuring a mouth-watering cauliflower and tumeric twist, you’ll never make dauphinoise the same again!

 

 

  • Prep in: 15 mins
  • Cook in: 30 mins
Asparagus & Feta Frittata Recipe

Asparagus & Feta Potato Frittata

A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?

  • Prep in: 10 mins
  • Cook in: 10 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union