Tucking into a crispy, golden potato rosti with the unique addition of tofu = win-win. We’ve added a caramelised onion chutney for extra pizzazz!
Ingredients
Rostis
- 500 g/16 oz potatoes, peeled and grated
- 200 g/7 oz firm tofu, patted dry and crumbled into small pieces
- 2 handfuls of fresh spinach, finely chopped (or use frozen, defrosted)
- 2 cloves garlic, crushed
- 3 tbsp gram/chickpea flour, mixed with 3 tbsp warm water in a small bowl
- 2 tbsp plain flour
- Juice of ½ a lemon
- 1 tsp caraway seeds (or use cumin seeds but caraway work best)
- 1 tsp chili flakes (optional)
- 1-2 tsp salt
- ¼ tsp black pepper
Easy caramelised onion chutney
- 4 red onions, sliced
- 70 g/⅛ cup golden caster sugar
- ¼ tsp salt
- 50 ml/3¼ tbsp red wine vinegar
- 50 ml/3¼ tbsp vegan red wine (use alcohol-free if needed)
Instructions
Rostis
- Using a large bowl, add the grated potato and gently squeeze it against the side of the bowl before pouring away the excess liquid.
- Add the crumbled tofu, spinach, garlic, gram flour mixture, plain flour, lemon juice, caraway/cumin seeds, chilli flakes, salt and pepper, then thoroughly combine the ingredients.
- Shape the mixture into 8 round rostis – be firm but try not to over-handle. If they are too wet to hold their shape, add a little more plain flour.
- Add a little oil to a large, non-stick frying pan and fry the rostis on a medium heat for 2-3 minutes on each side, until golden. Press down on the rostis and encourage them to keep their shape using a spatula.
Easy caramelised onion chutney
- Using a large frying pan, add the onions, sugar and salt then heat on medium for around 10 minutes, stirring frequently.
- Add the red wine then heat for around 20 minutes or until the liquid has reduced down and it has a sticky consistency.
- Leave to cool then transfer to an airtight container or jar and keep refrigerated.
Serving suggestions: coleslaw, crusty bread, cucumber, garlic bread, Greek salad, hummus or vegan mayonnaise, leafy green salad, mixed seeds, olives, potato salad, quinoa, tomatoes