Spinach & Potato Rostis with Tofu

Spinach & Potato Rosti 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 🙂

Gluten free
Wheat free
Quick meal
Low fat, low sugar
Kids recipe
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Preparation time

10 min

Cook time

5 min

Total time



  • mains
  • lunches




  • 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


  1. Squeeze all the liquid out of the grated potato before adding it to a large mixing bowl.
  2. Crumble the tofu into the bowl of potato.
  3. Add the spinach, gram flour mixture, plain flour, crushed garlic, caraway seeds, chilli flakes, lemon juice, salt and pepper and combine thoroughly.
  4. 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.
  5. 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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