ZUCCHINI AND POTATO ROSTI
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.