Spinach & Potato Rosti with Tofu

Spinach Potato Rosti with Tofu

We literally cannot get enough of these potato rosti! 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 rosti 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!

Easy recipeEasy Gluten free Wheat free Quick meal Low fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeas Kid recipe
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Preparation time

10 min

Cook time

5 min

Total time

15

Meal

  • mains
  • lunches

Servings

3

Ingredients

  • 500g/16oz potatoes, peeled and grated
  • 200g/7oz firm tofu, patted dry and crumbled into small pieces
  • Handful of fresh spinach or rocket, roughly chopped (or use frozen, defrosted)
  • 3 tbsp gram (chickpea) flour, mixed with 3 tbsp warm water in a small bowl
  • 2 tbsp plain flour
  • 1 tsp cumin or caraway seeds
  • 2 tbsp vegetable oil
  • 1-2 tsp salt
  • 1 tsp freshly ground black pepper (optional)

Instructions

  1. Pat dry the tofu, before crumbling it into a mixing bowl with the grated potato.
  2. Add the spinach or rocket, gram flour mixture, cumin, plain flour, salt and pepper and stir the ingredients.
  3. Shape the mixture into 6 round rosti, be firm with it but try not to over handle. If it is too wet to hold its shape, add a little more flour.
  4. Add a little oil to a large, non-stick frying pan and fry on a medium heat, turning half way through, until golden. Press down the rosti and encourage them to keep their shape using a fish slice.
  5. Serve with a small side salad or leaves and tomatoes and a tablespoon of hummus (optional).

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