Crispy Potato And Tofu Rostis With Caramelised Onion Chutney Recipe

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!

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)

Method

Rostis

1. Using a large bowl, add the grated potato and gently squeeze it against the side of the bowl before pouring away the excess liquid.

2. 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.

3. 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.

4. 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

1. Using a large frying pan, add the onions, sugar and salt then heat on medium for around 10 minutes, stirring frequently.

2. 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.

3. 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

Recipe extracted from the new cookbook from leading vegan charity Viva! Everyone Can Cook Vegan by Food and Cookery Manager Maryanne Hall, £12, available from the Viva! shop: vivashop.org.uk
Photographs by Niki Webster

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