Ingredients (serves 4):
For the rostis
- 200g of shelled fresh peas
- 350g of courgettes, grated
- 150g of ground rice
- 3 tablespoons of shredded basil leaves
- 70g of parmesan – grated
- 50g of pine nuts – lightly toasted
- 2 eggs – lightly beaten
- Sea salt and freshly ground black pepper
- 2 tablespoons of olive oil
For the salsa
- 6 tablespoons of olive oil
- Several tomatoes (different varieties if you like) – seeds removed and finely diced
- 1-2 shallots – finely chopped
- 1 tablespoon of red wine vinegar
Start by par boiling the peas for a couple of minutes, then remove and drain straight away. Squeeze the water out of the courgettes, either with your hands or by placing them into a clean tea towel, then place them into a large mixing bowl. Add the peas, ground rice, basil, parmesan and pine nuts then add the eggs and season well with salt and pepper. Give it all a good mix together.
Divide the mixture into your preferred size of rosti and roll into balls, then pat flat. If the mixture is a little wet to handle, add some flour.
Heat some oil in a pan and fry the rosti’s for 3-4 minutes on each side or until crisp and golden brown. Once cooked, remove from the pan and repeat until you’ve cooked all the rostis.
To make the tomato dressing, place all of the ingredients in a mixing bowl, stir together and season well with salt and pepper.
To serve, place a couple of rosti’s on a plate and top with the salsa. You can serve them with a salad, fries or whatever you like. Enjoy!
PS: An interesting twist is to add a couple of tablespoons of curry paste to the rosti mixture before cooking. I did this and it was gorgeous!
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