Zucchini and Potato Rosti.jpg

Serves 2


1 cup zucchini, grated

¾ cup potato, grated

½ cup cheese, grated

1 egg, lightly beaten

1 teaspoon fresh basil, finely diced

1 teaspoon fresh chives, finely chopped

Cracked salt and pepper

1 tablespoon extra-virgin olive oil


Preheat frypan on medium heat with olive oil.

Place zucchini and potato onto paper towel to remove excess moisture, and then transfer to a bowl and add the herbs, egg and salt and pepper.

Spoon ½ cup portions of zucchini and potato mixture into the frypan. Use an egg spatula to lightly flatten each portion to a disc.

Cook for 3-4 minutes on each side or until golden brown and cooked through.

BreakfastsJulie Nicolaides