eCook Meal
Mixed Veg Rosti & Sticky Lamb Mince
with lemon-laced crème fraîche & peanuts
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 lemon-laced crème fraîche & crunchy toasted peanuts. Top it all off with a sprinkle of spring onion greens for an extra pop of yum!
Serving guide
Choose your portion size.
PREP STEP
Rinse, trim and finely slice the spring onions, keeping the white and green parts separate. Rinse and finely chop the chives.
GRATE AWAY!
Grate the Potato and 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 potato and carrot in a bowl. Add the spring onion whites, flour, ½ the chives, 1 [2]|#7DA0D7 egg/s, 1 [2]|#7DA0D7 tbsp of oil, and seasoning. Mix until combined. Form into 2 [4]|#7DA0D7 round veggie rostis, about 1cm thick.
ABSOLUTELY NUTTY
Roughly chop the Peanuts. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZINGY & CREAMY
In a small bowl, combine the crème fraîche and lemon juice (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 paper towel.
SOY STICKY
Place a pan over high heat with a drizzle of oil. When hot, fry the 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 salad leaves. Pile up the sticky mince and dollop over the lemony crème fraîche. Scatter over the Peanuts, spring onions greens, and the remaining chives. Dig in, Chef!
PREP STEP
Rinse, trim and finely slice the spring onions, keeping the white and green parts separate. Rinse and finely chop the chives.
GRATE AWAY!
Grate the Potato and 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 potato and carrot in a bowl. Add the spring onion whites, flour, ½ the chives, 1 [2]|#7DA0D7 egg/s, 1 [2]|#7DA0D7 tbsp of oil, and seasoning. Mix until combined. Form into 2 [4]|#7DA0D7 round veggie rostis, about 1cm thick.
ABSOLUTELY NUTTY
Roughly chop the Peanuts. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZINGY & CREAMY
In a small bowl, combine the crème fraîche and lemon juice (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 paper towel.
SOY STICKY
Place a pan over high heat with a drizzle of oil. When hot, fry the 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 salad leaves. Pile up the sticky mince and dollop over the lemony crème fraîche. Scatter over the Peanuts, spring onions greens, and the remaining chives. Dig in, Chef!
PREP STEP
Rinse, trim and finely slice the spring onions, keeping the white and green parts separate. Rinse and finely chop the chives.
GRATE AWAY!
Grate the Potato and 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 potato and carrot in a bowl. Add the spring onion whites, flour, ½ the chives, 3 [4]|#7DA0D7 eggs, 3 [4]|#7DA0D7 tbsp of oil, and seasoning. Mix until combined. Form into 6 [8]|#7DA0D7 round veggie rostis, about 1cm thick.
ABSOLUTELY NUTTY
Roughly chop the Peanuts. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZINGY & CREAMY
In a small bowl, combine the crème fraîche and lemon juice (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 paper towel.
SOY STICKY
Place a pan over high heat with a drizzle of oil. When hot, fry the 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 salad leaves. Pile up the sticky mince and dollop over the lemony crème fraîche. Scatter over the Peanuts, spring onions greens, and the remaining chives. Dig in, Chef!
PREP STEP
Rinse, trim and finely slice the spring onions, keeping the white and green parts separate. Rinse and finely chop the chives.
GRATE AWAY!
Grate the Potato and 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 potato and carrot in a bowl. Add the spring onion whites, flour, ½ the chives, 3 [4]|#7DA0D7 eggs, 3 [4]|#7DA0D7 tbsp of oil, and seasoning. Mix until combined. Form into 6 [8]|#7DA0D7 round veggie rostis, about 1cm thick.
ABSOLUTELY NUTTY
Roughly chop the Peanuts. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZINGY & CREAMY
In a small bowl, combine the crème fraîche and lemon juice (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 paper towel.
SOY STICKY
Place a pan over high heat with a drizzle of oil. When hot, fry the 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 salad leaves. Pile up the sticky mince and dollop over the lemony crème fraîche. Scatter over the Peanuts, spring onions greens, and the remaining chives. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R227.84
for 4 servings · R56.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Self-raising Flour needs 125 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Peanuts needs 80 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 10% of packR9.60
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Crème Fraîche needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
Not in the Woolies basket — source these elsewhere:
- Sweet Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 lemon-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 lemon-laced crème fraîche & peanuts?
The total time required to make Mixed Veg Rosti & Sticky Lamb Mince with lemon-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, Fresh Chives, Lamb Mince, Lemon Juice, Onion, Peanuts, Potato, Salad Leaves, Self-raising Flour, Spring Onion, Sweet Soy Sauce
What is the nutritional information of Mixed Veg Rosti & Sticky Lamb Mince?
Calories: 1078, Carbs: 85 grams, Fat: grams, Protein: 54.8 grams, Sugar: 22 grams, Salt: 660 grams
How do I prepare Mixed Veg Rosti & Sticky Lamb Mince?
ABSOLUTELY NUTTY: Roughly chop the peanuts. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PREP STEP: Rinse, trim and finely slice the spring onions, keeping the white and green parts separate. Rinse and finely chop the chives. 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 paper towel. DIVINE!: Plate up the crispy rosti and top with the salad leaves. Pile up the sticky mince and dollop over the lemony crème fraîche. Scatter over the peanuts, spring onions greens, and the remaining chives. Dig in, Chef! SOY STICKY: Place a pan over high heat with a drizzle of oil. When hot, fry the 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. GRATE AWAY!: Grate the potato and 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 potato and carrot in a bowl. Add the spring onion whites, flour, ½ the chives, 1 [2]|#7DA0D7 egg/s, 1 [2]|#7DA0D7 tbsp of oil, and seasoning. Mix until combined. Form into 2 [4]|#7DA0D7 round veggie rostis, about 1cm thick. ZINGY & CREAMY: In a small bowl, combine the crème fraîche and lemon juice (to taste). Season and set aside.
What should be prepared from my kitchen to make Mixed Veg Rosti & Sticky Lamb Mince?
Carrot, Creme Fraiche, Fresh Chives, Lamb Mince, Lemon Juice, Onion, Peanuts, Potato, Salad Leaves, Self-raising Flour, Spring Onion, Sweet Soy Sauce
How many calories does Mixed Veg Rosti & Sticky Lamb Mince have?
1078 calories
How much fat content does Mixed Veg Rosti & Sticky Lamb Mince have?
grams