A crispy veggie rosti is topped with fresh greens and serves as the perfect base for savoury, sweet & sticky lamb mince. The dish is elevated with a tangy lime-laced crème fraîche & crunchy toasted peanuts. Top it all off with a sprinkle of spring onion greens for an extra pop of yum!
Mixed Veg Rosti & Sticky Lamb Mince
Mixed Veg Rosti & Sticky Lamb Mince
with lime-laced crème fraîche & peanuts
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Carrot
- Creme Fraiche
- Free-range Lamb Mince
- Fresh Coriander
- Green Leaves
- Lime
- Limes
- Onion
- Onions
- Peanuts
- Potato
- Self-raising Flour
- Spring Onion
- Spring Onions
- Sweet Soy Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
GRATE AWAY!
Grate the rinsed Potato & Carrot and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated veg as possible. Discard the liquid. Place the drained potato & carrot in a bowl. Add the spring onion whites, the flour, ½ the chopped coriander, 1 egg, 1 tbsp of oil, and seasoning. Mix until combined. Form into 2 round veggie rostis, about 1cm thick.
ABSOLUTELY NUTTY
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZINGY & ZESTY
In a small bowl, combine the crème fraîche, the juice from 1 Lime wedge, and the lime zest (to taste). Season and set aside.
RADICAL ROSTI
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the rostis and fry until golden brown, 3-5 minutes per side. Remove from the heat and drain on some paper towel.
SOY STICKY
Place a pan over high heat with a drizzle of oil. When hot, fry the diced Onion until softened, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, drizzle in the sweet soy sauce. Season.
DIVINE!
Plate up the crispy rosti and top with the rinsed leaves. Pile up the sticky mince and dollop over the zesty crème fraîche. Scatter over the toasted Peanuts, the spring onions greens, and the remaining coriander. Serve with any remaining lime wedges. Dig in, Chef!
GRATE AWAY!
Grate the rinsed Potato & Carrot and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated veg as possible. Discard the liquid. Place the drained potato & carrot in a bowl. Add the spring onion whites, the flour, ½ the chopped coriander, 2 eggs, 2 tbsp of oil, and seasoning. Mix until combined. Form into 4 round veggie rostis, about 1cm thick.
ABSOLUTELY NUTTY
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZINGY & ZESTY
In a small bowl, combine the crème fraîche, the juice from 2 Lime wedges, and the lime zest (to taste). Season and set aside.
RADICAL ROSTI
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the rostis and fry until golden brown, 3-5 minutes per side. You may need to do this step in batches. Remove from the heat and drain on some paper towel.
SOY STICKY
Place a pan over high heat with a drizzle of oil. When hot, fry the diced Onion until softened, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, drizzle in the sweet soy sauce. Season.
DIVINE!
Plate up the crispy rosti and top with the rinsed leaves. Pile up the sticky mince and dollop over the zesty crème fraîche. Scatter over the toasted Peanuts, the spring onions greens, and the remaining coriander. Serve with any remaining lime wedges. Dig in, Chef!
GRATE AWAY!
Grate the rinsed Potato & Carrot and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated veg as possible. Discard the liquid. Place the drained potato & carrot in a bowl. Add the spring onion whites, the flour, ½ the chopped coriander, 3 eggs, 3 tbsp of oil, and seasoning. Mix until combined. Form into 6 round veggie rostis, about 1cm thick.
ABSOLUTELY NUTTY
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZINGY & ZESTY
In a small bowl, combine the crème fraîche, the juice from 3 Lime wedges, and the lime zest (to taste). Season and set aside.
RADICAL ROSTI
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the rostis and fry until golden brown, 3-5 minutes per side. You may need to do this step in batches. Remove from the heat and drain on some paper towel.
SOY STICKY
Place a pan over high heat with a drizzle of oil. When hot, fry the diced Onion until softened, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, drizzle in the sweet soy sauce. Season.
DIVINE!
Plate up the crispy rosti and top with the rinsed leaves. Pile up the sticky mince and dollop over the zesty crème fraîche. Scatter over the toasted Peanuts, the spring onions greens, and the remaining coriander. Serve with any remaining lime wedges. Dig in, Chef!
GRATE AWAY!
Grate the rinsed Potato & Carrot and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated veg as possible. Discard the liquid. Place the drained potato & carrot in a bowl. Add the spring onion whites, the flour, ½ the chopped coriander, 4 eggs, 4 tbsp of oil, and seasoning. Mix until combined. Form into 8 round veggie rostis, about 1cm thick.
ABSOLUTELY NUTTY
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZINGY & ZESTY
In a small bowl, combine the crème fraîche, the juice from 4 Lime wedges, and the lime zest (to taste). Season and set aside.
RADICAL ROSTI
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the rostis and fry until golden brown, 3-5 minutes per side. You may need to do this step in batches. Remove from the heat and drain on some paper towel.
SOY STICKY
Place a pan over high heat with a drizzle of oil. When hot, fry the diced Onion until softened, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, drizzle in the sweet soy sauce. Season.
DIVINE!
Plate up the crispy rosti and top with the rinsed leaves. Pile up the sticky mince and dollop over the zesty crème fraîche. Scatter over the toasted Peanuts, the spring onions greens, and the remaining coriander. Serve with any remaining lime wedges. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Mixed Veg Rosti & Sticky Lamb Mince?
The preparation time for Mixed Veg Rosti & Sticky Lamb Mince with lime-laced crème fraîche & peanuts is between 30 and 50 minutes.
What is the total time required to make Mixed Veg Rosti & Sticky Lamb Mince with lime-laced crème fraîche & peanuts?
The total time required to make Mixed Veg Rosti & Sticky Lamb Mince with lime-laced crème fraîche & peanuts is between 45 and 65 minutes.
How many servings does Mixed Veg Rosti & Sticky Lamb Mince provide?
4 servings
What are the main ingredients in Mixed Veg Rosti & Sticky Lamb Mince?
Carrot, Creme Fraiche, Free-range Lamb Mince, Fresh Coriander, Green Leaves, Lime, Limes, Onion, Onions, Peanuts, Potato, Self-raising Flour, Spring Onion, Spring Onions, Sweet Soy Sauce
What is the nutritional information of Mixed Veg Rosti & Sticky Lamb Mince?
Calories: 1043, Carbs: 69 grams, Fat: grams, Protein: 53.3 grams, Sugar: 19.3 grams, Salt: 723 grams
How do I prepare Mixed Veg Rosti & Sticky Lamb Mince?
GRATE AWAY!: Grate the rinsed potato & carrot and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated veg as possible. Discard the liquid. Place the drained potato & carrot in a bowl. Add the spring onion whites, the flour, ½ the chopped coriander, 2 eggs, 2 tbsp of oil, and seasoning. Mix until combined. Form into 4 round veggie rostis, about 1cm thick. ABSOLUTELY NUTTY: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ZINGY & ZESTY: In a small bowl, combine the crème fraîche, the juice from 2 lime wedges, and the lime zest (to taste). Season and set aside. SOY STICKY: Place a pan over high heat with a drizzle of oil. When hot, fry the diced onion until softened, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, drizzle in the sweet soy sauce. Season. RADICAL ROSTI: Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the rostis and fry until golden brown, 3-5 minutes per side. You may need to do this step in batches. Remove from the heat and drain on some paper towel. DIVINE!: Plate up the crispy rosti and top with the rinsed leaves. Pile up the sticky mince and dollop over the zesty crème fraîche. Scatter over the toasted peanuts, the spring onions greens, and the remaining coriander. Serve with any remaining lime wedges. Dig in, Chef!
What should be prepared from my kitchen to make Mixed Veg Rosti & Sticky Lamb Mince?
Carrot, Creme Fraiche, Free-range Lamb Mince, Fresh Coriander, Green Leaves, Lime, Limes, Onion, Onions, Peanuts, Potato, Self-raising Flour, Spring Onion, Spring Onions, Sweet Soy Sauce
How many calories does Mixed Veg Rosti & Sticky Lamb Mince have?
1043 calories
How much fat content does Mixed Veg Rosti & Sticky Lamb Mince have?
grams
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