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Christmas veg rösti

Christmas veg rösti


These moreish vegetable cakes go brilliantly with any roast

  • Feeds 8 Feeds 8
  • Ready in 30 minutes

Each serving contains

  • Energy
    480kj 114kcal
  • Fat
    Low 6%
  • Saturates
    Low 11%
  • Sugar
    Low 7%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 16g


  • 3 Co-op British parsnips, peeled and coarsely grated
  • 2 Co-op British carrots, peeled and coarsely grated
  • 1 large baking potato, peeled and coarsely grated
  • 100g Co-op Brussels sprouts, trimmed and finely sliced
  • 100g Co-op British red cabbage, thinly sliced
  • 1 onion, grated
  • 2 tbsp cornflour
  • Low-cal cooking spray
  • 4 tbsp Co-op reduced fat crème fraîche
  • Freshly chopped soft herbs (we used dill), to garnish


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Line two baking trays with foil
  3. In a large bowl, toss together the vegetables
  4. Season, then stir in the cornflour
  5. Spray the trays all over with low-cal cooking spray
  6. Divide the mixture into 8 mounds across the trays and pat down with the palm of your hand, flattening as much as you can
  7. Spray the tops with more low-cal spray and bake for 20 mins, until golden
  8. Leave to cool on the trays for 5 mins, then gently lift the rösti onto plates or a serving dish
  9. Top each with a little crème fraîche and some freshly chopped herbs, to serve

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