Index»
baked
»
herbed
»
mini
»
rosti
»
thursdays
»
vegan
»
Baked Herbed Mini Rosti Vegan Thursdays
Baked Herbed Mini Rosti Vegan Thursdays
Wednesday, May 7, 2014
Rosti is a Swiss dish prepared mainly with potatoes, this dish is a common breakfast eaten by farmers in a region of Swiss and today this dish is eaten all over Switzerland and many restaurants serve this dish with many sides. This rosti is consider as a Nation dish by swiss people,coming to this dish its simply prepared with grated potatoes,oil and grated onions with salt and pepper powder. Usually rosti are prepared as thick patties and they are cooked in frying pan, but for my todays post i baked them in oven coz my theme of this weeks blogging marathon is savoury baked dishes and they came out extremely amazing.
These Rostis sounds like Hash brown and Latke, a Jewish pancake, but this rosti are completely different from the both dishes.With loads of parsley leaves,this herbed baked mini rosti tastes fantastic when served with a simple vegetable salad. Kids will love these cuties and am sure this dish will definitely become their favourite among their most favourite dish.Trust me these cute rostis are completely vegan and quite addictive too.Am posting this vegan baked herbed mini rostis today as am a member of Vegan Thursdays, an vegan event running twice a month started by me.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.Sending this baked dish to SYS-W Series - Potato & Brinjal.
5nos Potatoes (medium sized & peeled)
2tbsp Parsley leaves (chopped)
1no Onion (medium & finely grated)
2tbsp Oil
Salt
Pepper powder
Preheat the oven to 350F, grease a muffin tray with oil and keep aside.
Cook the peeled potatoes in boiling water until they turn tender, dont cook too much and cool it completely.
Grate the potatoes and mix with grated onion, now add the olive oil,salt and pepper powder and mix well with a fork.
With a fork, divide the potato mixture into the already greased muffin tray and bake for 30-35minutes until they turns golden brown.
Serve with salads.Sending to Gurus Giveaway - Kids Special.
These Rostis sounds like Hash brown and Latke, a Jewish pancake, but this rosti are completely different from the both dishes.With loads of parsley leaves,this herbed baked mini rosti tastes fantastic when served with a simple vegetable salad. Kids will love these cuties and am sure this dish will definitely become their favourite among their most favourite dish.Trust me these cute rostis are completely vegan and quite addictive too.Am posting this vegan baked herbed mini rostis today as am a member of Vegan Thursdays, an vegan event running twice a month started by me.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.Sending this baked dish to SYS-W Series - Potato & Brinjal.
5nos Potatoes (medium sized & peeled)
2tbsp Parsley leaves (chopped)
1no Onion (medium & finely grated)
2tbsp Oil
Salt
Pepper powder
Preheat the oven to 350F, grease a muffin tray with oil and keep aside.
Cook the peeled potatoes in boiling water until they turn tender, dont cook too much and cool it completely.
Grate the potatoes and mix with grated onion, now add the olive oil,salt and pepper powder and mix well with a fork.
With a fork, divide the potato mixture into the already greased muffin tray and bake for 30-35minutes until they turns golden brown.
Serve with salads.Sending to Gurus Giveaway - Kids Special.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment