What are the main ingredients in Mixed Veg Rosti & Sticky Lamb Mince?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s

Mixed Veg Rosti & Sticky Lamb Mince

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

with lime-laced crème fraîche & peanuts

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

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

Photo of Mixed Veg Rosti & Sticky Lamb Mince

Serves 1

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!

Potato - 200g
Carrot - 120g
Spring Onion - 1
Self-raising Flour - 30ml
Fresh Coriander - 4g
Peanuts - 20g
Crème Fraîche - 40ml
Lime - 1
Onion - 1
Free-range Lamb Mince - 150g
Sweet Soy Sauce - 20ml
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Potato - 400g
Carrot - 120g
Spring Onion - 1
Self-raising Flour - 60ml
Fresh Coriander - 8g
Peanuts - 40g
Crème Fraîche - 80ml
Lime - 1
Onion - 1
Free-range Lamb Mince - 300g
Sweet Soy Sauce - 40ml
Green Leaves - 40g

Download the Recipe

Serves 3

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!

Potato - 600g
Carrot - 240g
Spring Onions - 2
Self-raising Flour - 90ml
Fresh Coriander - 12g
Peanuts - 60g
Crème Fraîche - 120ml
Limes - 2
Onions - 2
Free-range Lamb Mince - 450g
Sweet Soy Sauce - 60ml
Green Leaves - 60g

Download the Recipe

Serves 4

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!