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Perfect for people on a budget, they’re cheap, delicious, easy and a great source of protein. Make a big batch and then freeze for simple evening meals.
Duration15 mins
Cook Time10 mins
Prep Time5 mins
Servings3 servings


  • 500 g/16oz potatoes peeled and grated
  • 200 g/7oz firm tofu patted dry and crumbled into small pieces
  • Handful of fresh spinach or rocket roughly chopped (or use frozen, defrosted)
  • 3 tbsp gram chickpea flour, mixed with 3 tbsp warm water in a small bowl
  • 2 tbsp plain flour
  • 1 tsp cumin or caraway seeds
  • 2 tbsp vegetable oil
  • 1-2 tsp salt
  • 1 tsp freshly ground black pepper optional


  • Pat dry the tofu, before crumbling it into a mixing bowl with the grated potato.
  • Add the spinach or rocket, gram flour mixture, cumin, plain flour, salt and pepper and stir the ingredients.
  • Shape the mixture into 6 round rosti, be firm with it but try not to over handle. If it is too wet to hold its shape, add a little more flour.
  • Add a little oil to a large, non-stick frying pan and fry on a medium heat, turning half way through, until golden. Press down the rosti and encourage them to keep their shape using a fish slice.
  • Serve with a small side salad or leaves and tomatoes and a tablespoon of hummus (optional).
This recipe was republished with permission from Viva’s Vegan Recipe Club.

Find the original recipe here.

Viva's Vegan Recipe Club

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. The Vegan Recipe Club is part of Viva!'s project to make going – and staying – vegan really easy by providing amazing recipes which make your mouth water! The Vegan Recipe Club website and app brings together 20 years' worth of wonderful plant-based recipes, tried and tested by vegan campaigning charity Viva! Search by ingredient, food type, course, dish, guest chef and lots more. The Vegan Recipe Club also features blogs from our cookery experts,...