Vegetarian

Vegetable and Potatoe Rosti is for Lunch.

Vegetable and Potatoe Rosti takes several minutes to prepare.

Vegetable and Potatoe Rosti takes 5 minutes to cook.

Vegetable and Potatoe Rosti makes 18 servings.

The ingredients for Vegetable and Potatoe Rosti are:

Rosti
2 Cups Hash Brown Potatoes
1 Cup grated carrots ( 2 Large)
2 Cups grated Zucchini
1 Cup chopped Onion
1/4 Cup all-purpose Flour
2 cloves Garlic, minced
2 large Eggs, lightly beaten

Here is how you make Vegetable and Potatoe Rosti:

Grate carrots, and zucchini, add hash browns 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.Coat large skillet with cooking spray, and heat over medium heat. Spoon 1/4 cup 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.Serving Size: 18 (1/4 cup Patties)Number of Servings: 18Recipe submitted by SparkPeople user SKINNYSISTERS.

The nutritional information for Vegetable and Potatoe Rosti is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 96.9

• Total Fat: 4.9 g
• Cholesterol: 100.1 mg
• Sodium: 101.9 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 1.0 g
• Protein: 4.3 g