Spinach & Potato Rostis with Tofu
We literally cannot get enough of these potato rostis! 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 rostis 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 🙂
Preparation time
10 min
Cook time
5 min
Total time
15
Meal
- mains
- lunches
Servings
4
Ingredients
- 500g/16oz potatoes, peeled and grated
- 200g/7oz firm tofu, patted dry and crumbled into small pieces
- Large handful of fresh spinach, finely chopped (or use frozen, defrosted)
- 3 tbsp gram (chickpea) flour, mixed with 3 tbsp warm water in a small bowl
- 2 tbsp plain flour
- 2 small garlic cloves, crushed
- 1 tsp caraway seeds (or use cumin seeds but caraway work best)
- 1 tsp chilli flakes
- Juice of ½ a lemon
- 1-1½ tsp salt
- ¼ tsp black pepper
Instructions
- Squeeze all the liquid out of the grated potato before adding it to a large mixing bowl.
- Crumble the tofu into the bowl of potato.
- Add the spinach, gram flour mixture, plain flour, crushed garlic, caraway seeds, chilli flakes, lemon juice, salt and pepper and combine thoroughly.
- Shape the mixture into 8 round rostis – be firm with it but try not to over handle. If it is too wet to hold its shape, add a little more flour.
- Heat a little oil in a large, non-stick frying pan and fry the rostis on a medium heat until golden, turning half way through. Press down the rostis and encourage them to keep their shape using a spatula.
Serving suggestions: crusty bread, coleslaw, garlic bread, Greek salad, hummus or vegan mayo, leafy green salad, olives, potato salad, quinoa, roasted or steamed vegetables, tomatoes
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