These filled rosti are made with zucchini and buckwheat flour, so they are much lighter than a potato rosti, but still have the crunch element. The tomato salsa is enhanced with Black Garlic Essence which pairs beautifully with fresh tomatoes and sharp, tasty cheese.
This recipe makes four large rostis filled with black garlic salsa, but you could easily make smaller rostis and serve the
salsa on the side.
*This rosti batter should be cooked immediately to avoid more liquid coming
out of the zucchini. It will ensure a better consistency of batter to work with
when frying.
Grate the zucchinis. Place a colander over a bowl and put the
grated zucchini into it with the first measure of salt, mixing it through using
your fingers. Let it sit for half an hour to allow some moisture to be released
from the zucchini.
Meanwhile, make the salsa by mixing the diced tomatoes, shredded basil and black garlic essence together. Season with sea salt and cracked black pepper to taste. Set aside.
Squeeze the zucchini out ensuring all the moisture is removed and place into a bowl. Add the remaining rosti ingredients and mix with a fork until just combined – don't overmix.
Heat a few tablespoons of oil up in a non-stick frypan until the pan is quite hot – if the pan isn't hot enough you may find the rosti sticks. Spoon ¼ of the rosti mixture into the pan and spread out into a circle about the size of a saucer.
5. Cook the first side for 3 minutes or so, until golden and
crispy on the bottom. Carefully flip the rosti over. An easy way to flip it is
to place a large plate on top of the frying pan and invert the whole thing, so
you end up with the rosti on the plate cooked side up. Transfer the rosti back
into the pan to cook the other side.
6. Sprinkle ¼ of the grated cheese onto one half while it is
cooking and continue to fry until the cheese is beginning to melt and the
underside of the rosti is golden. Spoon ¼ of the salsa over the cheese and fold
the rosti over. Transfer to a plate and continue to cook the remaining rosti in
the same way, dishing them up as you go.
Recipe Note
These are delicious served with a thick unsweetened yoghurt on the side and the juices from the
salsa poured over the top.
