Pumpkin and Sweet Potato Rosti

October 19, 2018

Serve these delicious Pumpkin and Sweet Potato Rosti with a squeeze of melty Primula Cheese and fresh lime. A fantastic recipe for a picky dinner, served with fresh salad or a delicious side dish.


600g mixed pumpkin and sweet potato, peeled and grated

2 eggs, for binding

A handful of flat leaf parsley, roughly chopped

Salt and pepper to taste

Olive oil

100g Primula Cheese with Chives

1 spring onion, sliced

Lime wedges (optional)


1Squeeze all the water out of your grated pumpkin and sweet potato using an old tea-towel. Add the eggs, parsley and season to taste. Mix well.

2Heat a frying pan over a medium-high heat and add your olive oil. Spoon a heaped tablespoon of the rosti mixture into the pan and cook for 2 minutes, until golden brown, turn over and repeat. Be gentle when turning them over. Repeat until all your mixture is gone.

3Remove from the pan and place on a paper towel to remove any excess oil.

4To serve, plate a couple of your rosti and top with Primula Cheese with Chives. Garnish with spring onion and lime wedges. Serve immediately.


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