Spinach & Potato Rostis with Tofu

Rostis

1. Using a large bowl, add the grated potato and gently squeeze it against the side of the bowl before pouring away the excess liquid.
2. 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.
3. 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.
4. 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

1. Using a large frying pan, add the onions, sugar and salt then heat on medium for around 10 minutes, stirring frequently.
2. Add the red wine then heat for around 20 minutes or until the liquid has reduced down and it has a sticky consistency.
3. 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