Mixed-veg rosti
A complete meal in itself, or great with a fried egg or a spoonful of natural yoghurt.
Serves 4  / 
Prep 20 minutes  / 
Cook 20 minutes


300g Co-op dried red split lentils
2 large Maris Piper potatoes, peeled
¼ large onion, grated
2 medium carrots, coarsely grated
1 tsp medium curry powder
3 tbsp plain flour (from your store cupboard)
2 tbsp vegetable oil (from your store cupboard), for frying
Coriander leaves, to garnish (optional)


1. Bring 1.5 litres of water to the boil in a medium saucepan
2. Add the lentils and simmer for 10-12 mins, until just tender
3. Drain well and rinse with cold water
4. While the lentils are cooking, cook the whole potatoes in boiling water for 10 mins
5. Drain and rinse with cold water until cool enough to handle
6. Coarsely grate the potatoes into a large bowl and mix with the grates onion, carrots, curry powder and plan flour
7. Season with black pepper, then add 200g of the cooked lentils and mix well
8. Cover the remaining cooked lentils and put into the fridge to use the next day
9. Working in batches, heat some of the veg oil in a non-stick frying pan and place a few small handfuls of mixture around the pan
10. Press flat with a spatula and cook over a medium heat for 3-4 mins on each side, until golden and crisp
11. Repeat with the rest of the mixture and oil
12. Serve the rostis garnished with coriander, if you like