I was going to have cauli & carrot mash with my gammon chop tonight, but picked up a recipe for vegetable rosti in Sainsbury and it got my imagination going. The recipe called for cooked potato, carrots and parsnips. With a few swaps, here's my low-carb version. This makes a generous portion for one:
1 raw carrot, grated
About the same volume of finely sliced white cabbage
Half an onion
1 egg
Seasoning
Mix all the raw ingredients together while a non-stick frying pan is heating up. Turn on the oven to 200 degrees C. Spray the pan with Fry-Light when it's really hot. Pour in the mixture and form into a roundish shape. Turn down the heat and cook for about 5 minutes. Flip the rosti over and cook the other side for another 5 minutes. Slide into a roasting pan together with a handful or more of cherry tomatoes. Oven bake at 200 for about 20 minutes or until the tomatoes are a nice golden brown.
How many carbs?
1 raw carrot, grated
About the same volume of finely sliced white cabbage
Half an onion
1 egg
Seasoning
Mix all the raw ingredients together while a non-stick frying pan is heating up. Turn on the oven to 200 degrees C. Spray the pan with Fry-Light when it's really hot. Pour in the mixture and form into a roundish shape. Turn down the heat and cook for about 5 minutes. Flip the rosti over and cook the other side for another 5 minutes. Slide into a roasting pan together with a handful or more of cherry tomatoes. Oven bake at 200 for about 20 minutes or until the tomatoes are a nice golden brown.
How many carbs?
