This is a great brunch dish that can be made using all British grown produce. Here, leeks and pumpkin are combined with a herby crumb made from oats. Served with a side salad, these rosti also make for a tasty savoury lunch.

Leek and pumpkin rosti small
(Julie Cleijne/British Leeks)
Leek and pumpkin rosti small
Print Recipe
Nutrition Facts
Leek and pumpkin rosti
Amount Per Serving
Calories 389 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 1g
Sodium 640mg28%
Potassium 1080mg31%
Carbohydrates 55g18%
Fiber 9g38%
Sugar 7g8%
Protein 13g26%
Vitamin A 17722IU354%
Vitamin C 22mg27%
Calcium 93mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Leek and pumpkin rosti

A great brunch dish
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Brunch, Lunch
Cuisine: British
Servings: 2
Calories: 389kcal

Equipment

  • Saucepan
  • Grater
  • Mixing bowl
  • Frying pan

Ingredients

  • 400 g pumpkin peeled
  • 4 tbsp leek stem washed, shredded and chopped finely
  • 2 tsp margarine
  • 1 clove of garlic crushed
  • 1 -2 tbsp herb oat crumb

Ingredients for oat crumb

  • 100 g oats (use gluten-free oats if necessary)
  • 2 tbsp nutritional yeast or 2 tsp garlic powder
  • 1 tbsp oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 mug fresh herbs (parsley, basil, coriander –whatever you have!) or 1.5 tbsps dried herbs (such as oregano, thyme, marjoram)

Method

  • Cook the pumpkin in boiling water until almost tender. You should only be able to push a fork in about 1-2 cm, no more.
  • Remove the pumpkin from boiling water and rinse under cold water so that it is cool enough to hold. Then using a grater, grate the pumpkin into a bowl
  • Wash all visible dirt from the leek stem, shred it and chop into fine pieces. Add to the bowl of grated pumpkin. Mix with your hands to combine well.
  • To make the herb oat crumb, combine all the ingredients in a blender and mix until a crumbly consistency is formed.
  • Add 1-2 tablespoons of the oat herb crumb to the pumpkin and leek mix, and with your hands, mix to combine. You should now be able to form balls of this rosti mix.
  • Melt margarine in a frying pan, over medium heat.
  • Form a ball of the rosti mix in your hand, about the size of a tennis ball. Add the ball to the pan and with a spatula, push down on the ball to flatten it to about 1.5cm in height. Repeat until all the rosti mix is used.
  • Fry the rosti until it is golden on one side, and you can flip it to fry the other side.
  • Once both sides are golden and cooked through, remove from the pan and serve. We sandwiched together two rosti with a leek and fava bean ‘guacamole’ and topped it with a poached egg, and served alongside a kale salad with some pickled red onions. Delicious!

Notes

The recipe for the leek and fava bean ‘guacamole’ dip can be found here

Nutrition

Calories: 389kcal | Carbohydrates: 55g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 640mg | Potassium: 1080mg | Fiber: 9g | Sugar: 7g | Vitamin A: 17722IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 5mg

 

Recipe courtesy of British Leeks.

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