Baked Potato Rosti (GF, WF, SF, DF, YF, CF, Low GI)
3 medium size potatoes, peeled
1 carrot, peeled
1 small onion, grated (so the kids can’t see it)
½ teaspoon minced garlic
1 tsp goats butter, melted or olive oil
2 tblspn grated goats cheddar cheese
season – pepper only if cheese is salty.
Preheat oven to 180C. Gas Mark 4 for 40 – 45 mins
Par boil waxy new potatoes in boiling water until just tender – floury potatos will fall apart. Leave to cool, then grate the potato, carrot and courgette and mix together with the grated onion, minced garlic and melted butter or olive oil and seasoning. Mix in half the grated cheese and place portions in the muffin tray. Top with the rest of the cheese and a few sunflower seeds. Bake in the middle of the oven for 45 minutes until golden.
Enjoy hot or cold. Slightly under bake f you want to reheat to piping hot in the oven, without it turning to mush. You may need to add a dash of water to prevent drying out. Can also be cooked individually in Ramekins for taking out as packed lunch.
This is a recipe adapted from The Gluten Free Vegetarian.