12 days of BBQ……#11_2014 - 11 magpies singing

I may incur the wrath of my purist foodie pals….but I do wonder sometimes, what is the difference between things. Like rosti versus hash brown – potato cooked or not cooked – with or without onion – what are the rules, anyway?

I think, if you like the taste and it works for you – go for it.

I don’t mind what you call these, except make them, taste them and enjoy them!!

PS you should not forget the veggies just because it is a BBQ!!

Carrot rosti

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Carrot Rosti

Dipping sauce
1/2 cup sour cream (light is fine)
1 1/2 tsps cumin
1 tbls dill, finely chopped

Method
Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.

Rosti
5 Medium carrots, coarsely grated (about 600g in weight)
2 eggs, lightly beaten (you may only need 1, mine were of a small weight)
1 egg white, lightly beaten
1/3 cup plain flour, 50g

Method
Combine carrot, egg, egg white and flour in a large bowl. Cook serving spoon size rostis on an oiled very hot BBQ plate until browned on both sides and cooked through. Drain on absorbent paper.

Note: I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.

Serve with sour cream mixture.

Try substituting the carrot with:

• Red potatoes (peel only of you want to)
• Sweet potatoes
• Zucchini

Again, I think you should have a go at messing around with the recipe, add other ingredients as you desire and create your own tastes.

This is a very old favourite recipe from a very old Women’s Weekly cookbook!!

As always, happy tastings

DC