Monday 22 January 2018

Courgette and Parmesan rostis with tomato dressing

Neven Maguire

Courgette and Parmesan rostis with tomato dressing

A tantalising twist on the classic potato rosti, perfect for a quick lunch or supper.


550g courgettes, coarsely grated

100g ground rice or semolina

3 tbsps fresh basil leaves, shredded , plus extra sprigs to serve

75g freshly grated Parmesan

1 egg, lightly beaten

50g pine nuts, lightly toasted

120ml olive oil

1 large roasted red pepper, finely diced

1 small shallot, finely chopped

100g wild rocket

Salt and freshly ground black pepper


Squeeze the grated courgette as dry as possible in a clean tea towel and tip into a large bowl. Mix in the ground rice or semolina, basil, Parmesan, egg and pine nuts. Season to taste and divide into 20 even-sized balls. Then flatten slightly into patties.

Heat one tablespoon of the oil in a large non-stick frying pan on a medium heat and carefully add half of the patties. Cook for two to three minutes on each side or until cooked through, crisp and golden. Drain on kitchen paper and keep warm. Repeat with another tablespoon of oil and the remaining patties.

To make the dressing, place the remaining oil in a bowl and add the roasted red pepper and shallot, then season to taste. Stir until well combined.

Divide the rocket among serving plates and drizzle over enough of the dressing to coat. Add the fritters, then drizzle around a little more dressing and garnish with the basil sprigs to serve.

Irish Independent

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