Zucchini Rosti


These zucchini (baby marrow) rosti are a nice alternative when you feel like a little something different in a veg. They are gluten-free and low in carbohydrates. You can add bacon (because bacon goes well with everything!) and cheese if you like.


Here are the ingredients:
500g zucchini, grated
1 onion
1 free range egg
Salt
Pepper
1 tsp Paprika
1 tsp Ground ginger
1/4 cup coconut flour
1 tsp psyllium husks
Coconut oil, for frying
Optional: Parmesan cheese and chopped fried bacon

Start off by grating your zucchini. Put the grated zucchini in a sieve or colander in the sink, sprinkle a little salt (a tsp roughly) over the veg and stir it around. Then leave the zucchini to rest in the sink and wait for the salt to draw some of the moisture out of them. 



While the zucchini is resting in the sink, fry one small onion chopped finely, in some coconut oil until it is slightly browned. 

Then, using your hands or a big spoon, squash out as much of the excess moisture as you can. You will be surprised how much (green) water comes out! This is important as the rosti will be a soggy mess if you don't. 

Place all of the ingredients together in a bowl and stir them well together. The mixture will need to rest for at least 10 minutes to allow the psyllium husks to do their trick and bind everything together. 



At this point, I decide to add some grated Parmesan to the mixture. 


Using your hands, mould a ball of the mixture and shape it into a smallish circle. Work on roughly 1 zucchini per rosti. This recipe made 8 for me tonight. 


In the same frying pan that you used for the onions, add a tablespoon of coconut oil and fry the rosti for a few minutes each until they are nicely browned. 


This recipe made enough for two meals, so the next morning I incorporated them into our breakfast. They went beautifully with poached eggs and a squeeze of fresh lemon juice.