Crispy Potato & Tofu Rostis With Caramelised Onion Chutney
Easy
Gluten free
Wheat free
mains
lunches
Our former Food and Cookery Coordinator, Helen Wilson, developed this recipe and it remains one of the most popular dishes on the Vegan Recipe Club. Tucking into a crispy, golden potato rosti with the unique addition of tofu = win-win. We’ve added a caramelised onion chutney for extra pizzazz!
Photograph by Niki Webster.
15
4
Ingredients
Rostis
- 500g/16oz potatoes, peeled and grated
- 200g/7oz firm tofu, patted dry and crumbled into small pieces
- 2 handfuls of fresh spinach, finely chopped (or use frozen, defrosted)
- 2 cloves garlic, crushed
- 3 tbsp gram/chickpea flour, mixed with 3 tbsp warm water in a small bowl (mix and set aside)
- 2 tbsp plain flour
- Juice of ½ a lemon
- 1 tsp (heaped) caraway seeds (or use cumin seeds but caraway work best)
- 1 tsp chilli flakes (optional)
- 1-2 tsp salt
- ¼ tsp black pepper
Easy caramelised onion chutney
Use a shop-bought version if short of time
- 4 red onions, sliced
- 70g/⅛ cup golden caster sugar
- ¼ tsp salt
- 50ml/3¼ tbsp red wine vinegar
- 50ml/3¼ tbsp vegan red wine (use alcohol-free if needed)
Instructions
Rostis
- Using a large bowl, add the grated potato and gently squeeze it against the side of the bowl before pouring away the excess liquid.
- Add the crumbled tofu, spinach, garlic, gram flour mixture, plain flour, lemon juice, caraway/cumin seeds, chilli flakes, salt and pepper, then thoroughly combine the ingredients.
- Shape the mixture into 8 round rostis – be firm but try not to over-handle. If they are too wet to hold their shape, add a little more plain flour.
- Add a little oil to a large, non-stick frying pan and fry the rostis on a medium heat for 2-3 minutes on each side, until golden. Press down on the rostis and encourage them to keep their shape using a spatula.
Easy caramelised onion chutney
- Using a large frying pan, add the onions, sugar and salt then heat on medium for around 10 minutes, stirring frequently.
- Add the red wine vinegar and red wine then heat for around 20 minutes or until the liquid has reduced down and it has a sticky consistency.
- Leave to cool then transfer to an airtight container or jar and keep refrigerated.
Serving suggestions: coleslaw, crusty bread, cucumber, garlic bread, Greek salad, hummus or vegan mayonnaise, leafy green salad, mixed seeds, olives, potato salad, quinoa, tomatoes