Vegetable rosti with smoked salmon and sour cream Serve this vegetable rosti topped with smoked salmon, sour cream and dill. Lunch Print this recipe Details Serves: 2 servesNumber of ingredients: 10 ingredients To prep: 30 minsDifficulty: Easy Nutrition per servingEnergy: 1466kjProtein: 21.8gCarbohydrate: 27gTotal fats: 15.6gSaturated fats: 4.6gDietary fibre: 5gSodium: 430mg Ingredients ½ small kumara (orange sweet potato, 125g) peeled and coarsely grated 2 shallots (50g), sliced finely 1 medium silver beet leaf (swiss chard) 65g, trimmed, shredded 1 small zucchini (90g), coarsely grated 1 egg, beaten 1/3 cup wholemeal spelt flour 1 tablespoon olive oil 120g (4 ounces) smoked salmon 1½ tablespoon light sour cream 1 tablespoon fresh dill sprigs Method Combine kumara, shallot, silver beet, zucchini, egg and flour in a large bowl, mix well. Divide mixture into four equal portions. Heat oil in a large non-stick frying pan over medium heat, place kumara mixture into pan, press each portion down with a spatula to flatten. Cook four minutes each side or until rosti are golden and cooked through. Serve rosti topped with smoked salmon, sour cream and dill.
