Week 35: Courgette and Goats cheese Rosti

Alice NeillSummer, Weekly RecipesLeave a Comment

Serves 2

We love courgettes; one plant keeps giving and giving and we harvest them from July to September. This does mean it can be tricky to think of new innovative recipes for courgettes however I think this one is pretty delicious! Courgette gives a much lighter texture to your rosti which can often be sticky and starchy. However you do need the egg and flour to bind the mix together. This makes for a lovely starter or a yummy dinner for two served up with a bright crunchy salad. The fresh pesto brings this dish together, you can buy it or see my recipe below, super quick and super tasty.


300g Waxy Potatoes

400g Courgette

3 Spring Onions

1 Egg (beaten)

2 Tbsp Flour

100g Goats Cheese



  1. Grate the potatoes and courgette
  2. Drape a tea towel over a bowl and place the potato and courgette in the middle, bring the material into a bundle and squeeze as much liquid as you can out into the bowl
  3. Slice the spring onions
  4. Throw away the excess liquid and add the egg, seasoning and spring onions
  5. On a medium heat place 2 tbsp of oil in a frying pan
  6. Fill a circular 3inch cutter with 3 tbsp of the mix pressing down into the ring, remove the ring and repeat until all the mix is used
  7. Keep on a medium/high heat, when crisp on the bottom, gently flip over to crisp the other side
  8. Pre heat your oven to 180, place the rosti on a baking tray and bake for 20 minutes
  9. Slice the goats cheese and place on the rosti
  10. Grill until the cheese is golden and bubbly

Little extra:

Add a little extra walnut pesto:

  1. In a blender place a handful of basil, parsley, walnuts, grated Parmesan, 1 clove of garlic and 3 tbsp of olive oil
  2. Blend and drizzle over the rosti
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Courgette and goats cheese rosti
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