Vegetable Rosti with Tomato-Corn Relish Recipe | Vegetarian Times Skip to main content

Vegetable Rosti with Tomato-Corn Relish

A little flour and egg bind together grated vegetables to make satisfying patties. We’ve topped them with a summery relish, but you could easily substitute salsa or sautéed mushrooms.

Ingredients: 

Ingredient Set Name: 

Tomato-Corn Relish

Ingredients: 

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3 cups fresh or thawed frozen corn kernels
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2 small tomatoes, chopped (1½ cups)
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½ cup chopped fresh basil or parsley
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¼ cup plus 2 Tbs. chopped onion
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3 tsp. olive oil
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2 cloves garlic, minced (2 tsp.)

Ingredient Set Name: 

Rosti

Ingredients: 

Ingredient Line: 
2 medium white potatoes
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2 large carrots
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2 small zucchini
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1 cup chopped onion
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¼ cup all-purpose flour
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2 cloves garlic, minced
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2 large eggs, lightly beaten

Instructions: 

1. To make Tomato-Corn Relish: Combine all ingredients in bowl. Set aside.

2. To make Rosti: Grate potatoes, carrots, and zucchini onto clean kitchen towel. Wrap towel around vegetables, and squeeze to remove excess liquid. Transfer vegetables to bowl, and stir in onion, flour, and garlic. Fold in eggs, and season with salt and pepper, if desired.

3. Coat large skillet with cooking spray, and heat over medium heat. Spoon 2 Tbs. Rosti mixture for 
each patty, shaping with spoon to make patties. Cook 2 to 3 minutes, or until bottoms are crisp. Carefully flip with spatula, and cook 2 minutes more, or until browned on both sides. Serve with Tomato-Corn Relish.

Nutrition Information: 

Calories: 
328
Protein: 
12 g
Total Fat: 
8 g
Saturated Fat: 
2 g
Carbohydrates: 
57 g
Cholesterol: 
93 mg
Sodium: 
105 mg
Fiber: 
8 g
Sugar: 
15 g
Yield: 
Serves 4

Comments on this Recipe

These were lacking flavor. I had to add a lot of salt, extra garlic, green onions to make these taste good. Be prepared to make many adjustments to make them flavorful.

This recipe looks a lot better than it tastes. My boyfriend liked it, but I thought it was gross and couldn't even finish what was on my plate. I think I probably should have cooked them a lot longer so they were really crispy. I think the egg made them too soggy for my taste.

I agree with their lack of flavor. Needed a lot of spices. Adding fresh herbs helps. Tastes exactly like "Hash Browns".

Agreed, super bland. I added beer cheese sauce.

I added some garlic and used sweet potato instead of russet. I also had to add salt and pepper for some flavor. I made the garlicky mushrooms, also from the same issue, and added them on top. It gave it another dimension of flavor. :)

I could tell that these had the potential to be bland. I added ground, roasted pine nuts as well as grated parmigianno reggiano. The taste was quite good, however, I ended up baking the patties, then finishing them under the broiler. The pan frying method made the rosti greasy. They also stuck to the pan. Overall, I would say this recipe needs further modification. I think the addition of egg was a mistake. I will try other binding agents in the future and report back. As is, the presentation of this meal leaves a lot to be desired.

I thought they were good, a little bland, but the relish was a great touch, serving size is 6, I could not finish 4! Very filling. I cooked them for 5 minutes on each size.

We thought they were ok but they did lack flavor. I added extra garlic as well as lots of salt and pepper. I would also doctor the salsa adding green onions, cilantro and jalapeño. Could also use help in the binding as they didn't stay together well. How did the bake and broil go? Did they get crispy?

We thought they were ok but they did lack flavor. I added extra garlic as well as lots of salt and pepper. I would also doctor the salsa adding green onions, cilantro and jalapeño. Could also use help in the binding as they didn't stay together well. How did the bake and broil go? Did they get crispy?

Bland and held together poorly as patties. Not a good recipe.

We made these tonight sans the relish. First impression was they were kinda bland, but if you hit them liberally with salt and pepper after they come off the pan and add them to a warm flour tortilla spread with hummus and a slice of provolone, they make a fantastic wrap sandwich. Use vadalia onion if possible, and use olive oil instead of spray. A little cayenne or hot sauce might be nice for those who appreciate that sort of thing.

Very bland. Ingredient list is very vague (would be helpful to have veggies listed by cup or oz rather than "2 medium potatoes"). Binding is insufficient, need more flour and eggs... they just didn't hold together as patties. Seasoning is minimal, I added more garlic, fresh tarragon, red pepper, salt and black pepper which finally livened things up a bit. Cooking time is underestimated. I finally threw the whole mess into a hot wok with olive oil and then in the oven for 10 minutes at 350 just to cook them! Relish is OK, again, needed lots more flavor (added more garlic, red bell pepper, red onion, cilantro, and lime). We called it veggie hash......

I made these tonight and thought they were really good!! I did ad more garlic to the relish and cilantro but other then that followed the recipe. I squeezed out a TON of liquid and used the egg flour to bind, they were fried up fine. I rubbed my nonstick pan with a little olive oil and that worked well. I will definitely make it again. and if it is too bland just add some more herbs, garlic, onion whatever!!!

Wow, I am honestly really surprised that so many people found these bland. We found them absolutely delicious and ate every last one! I would say there are a few things that might contribute: one, we used fresh, local, organic veggies and eggs - which I find always taste better than the sad excuse for veggies I often see at the grocery store. Two, I seasoned liberally with salt. Potatoes and carrots both benefit from a generous amount of salt, so it stands to reason the rosti would. Third, I squeezed the veggies out with towels, and that really does make a huge difference in the wetness. I also used more like 1/3 a cup flour. Fourth, you need to use OIL not cooking spray. They need hot oil to crisp up on the outside and heat them enough to steam the inside - cooking spray just won't work here - even though the recipe says to use it.

I loved these! NO PROBLEM cooking them AT ALL! To make it more low carb, I omitted the potatoes & used more zucchini. Had no problem at all using cooking spray, they came out golden & crisp. You really have to squeeze the veg in a towel to get out all the liquid. Maybe that is why some didn't turn out as expected. I always doctor up the spices to suit my taste, doesn't everybody? Recipes are made to be tinkered with! A+

These are fantastic! Sure they can be bland if you don't add some salt or pepper, but that's easily fixed. I am already thinking of making this with other veggie combos, e.g. sweet potato and parsnip instead of russet and carrot. Maybe beets? Aioli would make a nice alternative to the tomato-corn relish.

I actually cooked the relish. Put the corn in a pan with a little chipotle or harissa oil and saute until it starts to brown. Add some red onion, garlic, salt and pepper and getit all soft. Throw into some tomatoes at the end and YUM! Sweet and caramelized loveliness.

Thank goodness I read the reviews before making this - thank you to all who posted. It would've been very bland without the addition of green onion, crushed red pepper and cayenne, lots more garlic, 1/3 c flour instead of 1/4 and at least 1tbsp of salt and pepper. Turned out delicious. I also added more tomato since the corn was frozen, would've been better fresh for some crunch. Also used the advice of olive oil instead of spray. They stuck together but not to the pan. Good recipe to play with and be creative.

Just made these for lunch, my kids (7,5,3) loved them. I thought they tasted great. I used butternut pumkin (squash) instead of carrot and one potato. I made the salsa as per the recipe except I used spanish onion (red onion) and a mix of parsley and basil. I used the corn straight out of the freezer and by the time I served the rostis the corn was thawed. My kids ate the rostis with tomato ketchup and sweet chilli sauce

My family loved this recipe. I read the reviews and added parsley, chipotle powder and extra garlic to the rosti. For the relish, I made it with sweet grape tomatoes (instead of reg tomatoes) and scallions (instead of onion) and I also added red wine vinegar to give it alittle tang. We will continue to make this recipe and can see it going in alot of directions (mexican, asian, etc)

These were so good! Very flavourful. I had to add a little parsnip as we were short on carrots. My children ate them plain and loved them. We will be making these again!

We had these the other night and they were very good. Nice flavors. They also were great leftovers the next morning for breakfast :)

I think these are absolutely delicous. I read some of the other comments and I disagree I think they are very tastey with lots of flavor from the veggies.. will definitely keep making this and the corn relish is also very very good.

My 9 year old loved these! I did season both the rosti mix and corn relish with S&P but otherwise followed the recipe. Delicious!

Sounds delicious x

Sounds like tooo much work

Love it!!!!! Thanks now I feel confident to make them. Easy!!!

I really liked these. Good flavor after applying advice from the comments. I almost doubled the eggs and flour and that worked fine to keep my ingredients together while cooking. I did a side by side fry with a lightly oiled non-stick pan and a more heavily oiled cast iron pan. While the non-stick pan browned sufficiently I found the deeper fry of the cast iron to give a much more satisfying crisp. I also made sure to salt and pepper well, and doubled the garlic in the rosti mix. Pressed the mix lightly in a norwalk and had no issues with too much moisture.

Just made them for dinner! They were yummy! Thanks for the idea.

This sounded really good and I was excited to make this, but I found it completely underwhelming. The tomato-corn relish was ok, but I would have preferred more tomato and less corn. The fritters were so boring I could barely eat them. I followed the recipe exactly and will not make this again.

This sounded really good and I was excited to make this, but I found it completely underwhelming. The tomato-corn relish was ok, but I would have preferred more tomato and less corn. The fritters were so boring I could barely eat them. I followed the recipe exactly and will not make this again Really... get a grip... just add what you want... if you want more tomato and less corn its your choice... no one forced you to put it in... how very sad... you can add any root veg to the rosti... try parsnips instead of courgettes/zucchini...

I've read the comments about different experiences with flavors. I believe a recipe does not have to be followed exactly, taste as you go along, use spices that are more suited to your taste profile and you are more likely than not to have a successful result. I usually never give up if it doesn't work the first time, especially if the base ingredients are ones I like.

This is tempting but something about the idea of raw corn doesn't appeal. Am I reading it right? Is that what other people have done?