Mixed Veg

A delicious blend of potato, vegetables, herbs and seasonings that create mouth-watering Potato Rosti Cakes

Serves 4

Dried Potato (38%), Breadcrumbs (Rice Flour, Dextrose, Vegetable Fibre, Emulsifier (Mono- and Diglycerides of Fatty Acids)), Dried Vegetables (13%) (Carrot, Sweetcorn, Onion), Potato Starch, Salt, Red Pepper Powder, Yeast Extract Powder, Dried Herbs, Ground Black Pepper

Additional Information

  • 20 Minutes from Pack to Plate
  • Low Fat
  • Source of Fibre
  • No artificial colours or preservatives
  • Suitable for Vegans & Vegetarians

Storage Instructions

Best before end: See base of carton.
Store in a cool, dry place

  Per 100g
(cooked as per instructions on pack)
Per portion (87g)
(1 rosti cake)
Energy 552kJ 480kJ
  131kcal 114kcal
Fat 1.9g 1.7g
of which Saturates 0.3g 0.3g
Carbohydrate 24.7g 21.5g
of which Sugars 2.7g 2.3g
Fibre 2.6g 2.3g
Protein 2.4g 2.1g
Salt 0.93g 0.81g

‚ÄčThis pack makes approximately 4 rosti cakes.

Per 87g portion as prepared

  • Energy
    480kJ
    114kcal
    6%
  • Fat
    1.7g
    2%
  • Saturates
    0.3g
    2%
  • Sugars
    2.3g
    3%
  • Salt
    0.81g
    14%

of an adult's Reference Intake* Per 100g (as prepared): Energy 552kJ/131kcal *Reference Intake of an average adult (8400kJ / 2000kcal)

For Perfect Rosti Cakes

1. Empty sachet contents into a mixing bowl, add 260ml of boiling water and mix well.
2. Leave to stand for 5 minutes.
3. Shape into 4 evenly sized rosti cakes.

Pan Frying
4. Heat a little vegetable oil in a non-stick frying pan (for extra crispiness add 10g butter if you fancy).
5. Cook rosti cakes over a low to medium heat for 12-15 minutes, turning throughout ensuring rosti cakes are browned, and the food is piping hot.

Air Frying
4. After shaping, lightly brush either side of the rosti cakes with vegetable oil, place in pre-heated air fryer at 200°c for 8-10 minutes, turning halfway.

Why not try...
Mini rosti cakes with salsa dip

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