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Photo of Zucchini and potato rosti with basil and lemon ricotta by WW

Zucchini and potato rosti with basil and lemon ricotta

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 tbs

Cherry tomatoes

200 g, grape variety

Zucchini

2 medium, (350g), coarsely grated

Red skin potato

540 g, (2 large), coarsely grated

Plain flour

2 tbs

Egg(s)

1 medium, lightly beated

Reduced-fat ricotta cheese

1 cup(s), (240g)

Fresh basil

2 tbs, chopped, plus extra leaves to serve

Fresh lemon rind

1 tsp, finely grated, plus extra to serve

Instructions

  1. Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Add tomatoes. Cook, tossing occasionally, for 3-4 minutes until soft. Transfer to a plate. Cover to keep warm.
  2. Combine zucchini and potato in a bowl. Squeeze handfuls over a sink to remove excess moisture. Return to bowl. Add flour and egg. Season with salt and pepper. Mix until well combined. Combine ricotta, basil and rind in a bowl. Season with salt and pepper.
  3. Heat 1 teaspoon oil in pan over medium heat. Spoon four ¼-cupfuls of mixture into pan. Flatten slightly to make 8cm diameter patties. Cook for 2 minutes each side or until golden. Repeat twice with remaining oil and mixture to make 12 patties in total.
  4. Top rosti with ricotta and tomatoes. Sprinkle with basil and lemon rind.

Notes

SERVING SUGGESTION: Salad of mixed leaves, cucumber and carrot. TIP: You can make these ahead. Store in the fridge in an airtight container for up to 2 days. Reheat in a non-stick frying pan over medium-low heat or in the microwave.

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