Spinach & Potato Rosti with Tofu

Spinach & Potato Rosti with Tofu

We literally cannot get enough of these potato rosti! 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. Two rosti serves one person for a main meal (served with salad, steamed veg, hummus, quinoa etc). Thanks very much to Viva! podcast presenter Helen Wilson for this one! Check out her other recipes/news πŸ™‚

Easy recipeEasy Gluten free Wheat free Quick meal Low fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeas Kid recipe
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Preparation time

Cook time

Total time

15

Meal

  • mains
  • lunches

Servings

3

Ingredients

  • 500g/16oz potatoes, peeled and grated
  • 200g/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)

Instructions

  1. Pat dry the tofu, before crumbling it into a mixing bowl with the grated potato.
  2. Add the spinach or rocket, gram flour mixture, cumin, plain flour, salt and pepper and stir the ingredients.
  3. 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.
  4. 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.
  5. Serve with a small side salad or leaves and tomatoes and a tablespoon of hummus (optional).

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