Recipe serves 2
Ingredients
2 baking potatoes
1 cup (30g) spinach, roughly chopped
pinch nutmeg
salt & pepper
4 tbsp. olive oil
8 mushrooms, sliced
½ cup (75g) cherry tomatoes, halved
½ tsp. dried oregano
½ tsp. garlic granules
2 tbsp. natural dairy-free yogurt
What you need to do
Grate the potatoes onto a clean tea towel, then squeeze out as much moisture as possible. Transfer the potato to a bowl, then add the spinach and nutmeg. Season to taste with sea salt and black pepper and mix until combined.
Heat 3 tablespoons of the olive oil in a large skillet over a high heat. Squeeze half of the potato mixture together with your hands, shaping it into an oval. Place the potato in the skillet and flatten with a spatula. Repeat this process with the remaining half of the potato mixture.
Fry the rosti for 5 minutes until golden, then flip over and fry for a further 5 minutes on the other side.
In the meantime, heat the remaining tablespoon of olive oil in a separate pot over a medium heat and cook the mushrooms, cherry tomatoes, oregano and garlic granules for 5-6 minutes, until soft.
Transfer the rosti onto a plate and top with the mushroom and tomato mixture. Serve immediately with a spoon of yogurt.
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