Rœsti de légumes

4 portions

préparation 20 min.

cuisson 20 min.

Imprimer la recette

Valeur nutritive par portion

Calories

319

Lipides

13 g

Lipides saturés

2 g

Lipides trans

0 g

Sodium

254 mg

Glucides

26 g

Fibres

5 g

Sucres

6 g

Protéines

11 g

Ingrédients

grosses pommes de terre, pélées et râpées

grosses courgettes, râpées

grosses carottes, râpées

oignon moyen, coupé en dés

œufs battus

2 c. à table

25 ml

de farine tout usage (voir Notes)

1/4 c. à thé

1 ml

de sel

1/4 c. à thé

1 ml

de poivre

2 c. à table

25 ml

d'huile végétale

Préparation

Rincer les pommes de terre râpées à l’eau puis les presser entre des essuie-tout pour enlever l’excédent d’eau; réserver. Rouler les courgettes râpées dans un essuie-tout pour enlever l’excédent d’humidité.
Dans un grand bol, mélanger les pommes de terre, les courgettes, les carottes, l’oignon, les œufs, la farine, le sel et le poivre.
Faire chauffer l’huile à feu mi-élevé dans une poêle antiadhésive. À l’aide d’une cuillère à table (environ 15 ml), former des bouchées avec le mélange; verser les bouchées dans la poêle en les aplatissant légèrement; faire cuire des deux côtés jusqu’à ce qu’elles soient dorées. Au moyen d’une spatule à fentes, transférer les roesti sur une grille tapissée d’essuie-tout pour enlever l’excédent d’huile.
Poursuivre l’opération, en ajoutant de l’huile si nécessaire.

Notes

Si désiré, servir les rœsti chauds avec une bonne cuillérée de fromage à la crème aux fines herbes ou une gelée de poivrons rouges. Tout dépendant du contenu en eau de vos légumes, vous pourrez avoir besoin d’ajouter 1 ou 2 c. à thé (5 à 10 ml) additionnelles de farine.

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