Potato Rosti

Potato Rosti

Nourishing: 2 people
Time: 45 minutes


3 small potatoes, washed
2 small sweet potatoes, peeled
1/2 white onion
3 tbsp linseeds / flaxseeds or flaxseed meal / ground flaxseed
9 tbsp water
2 tsp vegetable stock
1 tsp smoked paprika
1/4 cup flour of preference (I use a buckwheat or gluten-free plain flour)
Salt and pepper 
4 tbsp coconut oil
Sides / Garnishes: hummus, tomato paste, avocado, spinach, spring onions and parsley 


  1. If using whole linseeds / flaxseeds, place 3 tbsp into a blender or bullet to ground. 
  2. In a small bowl, place ground linseed / flaxseed and add 9 tbsp of water*, mix and set aside.
  3. Grate potatoes into a medium sized bowl and add sliced onion.
  4. Add vegetable stock, smoked paprika, flour, salt and pepper to the bowl and combine. 
  5. Your linseed / flaxseed eggs should be ready now (approx. 10 minutes, may require mixing a few times). You'll know it is ready as it will come together and have an 'egg' like consistency. Add and mix through your potato mixture.
  6. Heat a large saucepan (I use 2 so I can cook them all at once) and add coconut oil. 
  7. Divide potato mixture into 4 and using your hands mould into a ball. Add to pan and squish down with a spatula to approximately 1-2cm. They can be rough depending on your desired look. Cook on both sides for approximately 10 minutes each side, or until golden and crunchy like you prefer.
  8. Plate up: stack 2 rostis per plate/person and pop on all your sides and garnishes.
  9. Breathe, extend gratitude to these ingredients and to the Earth and set the intention to nourish your body with this meal. Enjoy!

* This is a linseed / flaxseed egg replacement. Uses a ratio of 1:3 of ground linseed / flaxseed and water for 1 egg. This recipe is based on 3 eggs. 

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