Photo: Markus Spiske
Fresh pea, courgette and parmesan rosti with tangy tomato dressing
14 ingredients
30 min + 1 hr
Serves 4
openrecipes
A brilliant twist on classic potato rosti, this makes a great summery dish for an easy lunch or supper.
Estimated Nutrition (whole recipe, rough)
835
Calories
31g
Protein
47g
Fat
77g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz shelled fresh peas
- 350g/12oz courgettes
- 150g/5½oz ground rice
- 3 tbsp shredded basil
- 70g/2½oz parmesan
- 50g/1¾oz pine nuts
- 2 free-range eggs
- sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 6 tbsp olive oil
- 1 ripe plum tomato
- 4 sun-dried tomatoes
- 1 small shallot
- 1 tbsp red wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes