nutritional information

Per Serving (6 rosti and 3/4 cup relish):

  • 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

Vegetable Rosti with Tomato-Corn Relish

Vegetable Rosti with Tomato-Corn Relish

Serves 4

30 minutes or fewer

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.
Tomato-Corn Relish
  • 3 cups fresh or thawed frozen corn kernels
  • 2 small tomatoes, chopped (1½ cups)
  • ½ cup chopped fresh basil or parsley
  • ¼ cup plus 2 Tbs. chopped onion
  • 3 tsp. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 2 medium white potatoes
  • 2 large carrots
  • 2 small zucchini
  • 1 cup chopped onion
  • ¼ cup all-purpose flour
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten

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.

June 2011 p.63

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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.

Martha - 2014-08-26 01:46:40

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

Jimena - 2014-04-05 00:02:59

Sounds like tooo much work

VirgLeary - 2014-04-04 22:45:08

Sounds delicious x

Alison Tee - 2014-04-04 21:58:45

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!

Ann Marie - 2013-05-18 11:26:47

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.

Toni Toya - 2013-02-28 21:53:47

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

redd - 2012-07-03 23:00:07

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!

April - 2012-05-17 01:43:02

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)

Jodelpa3 - 2012-01-09 19:33:20

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

Aussie Anna - 2012-01-07 23:07:27

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.

Stephanie D - 2012-01-06 16:03:03

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.

staceycat - 2011-11-11 22:34:29

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.

Stacy O. - 2011-09-17 18:13:27

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+

Vicki L. - 2011-08-24 23:57:50

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.

Liz D. - 2011-07-27 21:44:20