Pumpkin and Sweet Potato Rosti 

Try this delicious autumnal pumpkin recipe.


  • 600g mixed pumpkin and sweet potato, peeled and grated
  • 2 eggs, for binding
  • Handful of flat leaf parsley, roughly chopped
  • Salt and pepper, to taste
  • Olive oil
  • 100g Primula Cheese
  • 1 spring onion, sliced
  • Lime wedges, optional


  1. Squeeze all of the water out of your grated pumpkin and sweet potato using an old tea-towel. Add the eggs and parsley. Season to taste then mix well.
  2. Heat a frying pan over a medium-high heat and add the olive oil. Spoon a heaped tablespoon of the rosti mixture into the pan and cook for 2 minutes, until golden brown. Turn over and repeat.
  3. Repeat until all of your mixture is gone.
  4. Remove from the pan and place on a paper towel to remove any excess oil.
  5. Plate the rosti and top with Primula Cheese ‘n’ Chives. Garnish with spring onion and lime wedges.
  6. Serve immediately.
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