Filled Zucchini Rosti

with Black Garlic & Tomato Salsa

Serves 4

Ingredients

For the rosti 

• 3 medium or 4 small zucchinis  

• 1 teaspoon sea salt 

• 1 spring onion, thinly sliced 

• ½ packed cup fresh basil leaves, thinly sliced 

• ¾ cup buckwheat flour 

• 1 teaspoon baking powder 

• ½ teaspoon fennel seeds 

• ½ teaspoon salt (second measure to season the rosti) 

• 1 egg 

• 1 cup water 

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For the salsa 

• 3 large tomatoes diced (about 2 cups worth) 

• 4 – 5 large basil leaves, shredded into pieces 

• 2 tablespoons Neudorf Black Garlic Essence 

• Pinch salt  

• Cracked black pepper

   

To cook and serve

• Rice bran oil or similar for cooking 

• 1 cup tasty cheese, grated 

Method 

1. Grate the zucchinis.  Place a colander over a bowl and put the grated zucchini into it with the first measure of salt, mixing it through using your fingers. Let it sit for half an hour to allow some moisture to be released from the zucchini. 

2. While you are waiting, make the salsa by mixing the diced tomatoes, shredded basil and black garlic essence together. Season with sea salt and cracked black pepper to taste. Set aside. 

3. Squeeze the zucchini out between your hands ensuring all the moisture is removed and place into a bowl. Add the remaining rosti ingredients and mix with a fork until just combined – don't overmix.  

4. Heat a few tablespoons of oil up in a non-stick frypan until the pan is quite hot – if the pan isn't hot enough you may find the rosti sticks. Spoon ¼ of the rosti mixture into the pan and spread out into a circle about the size of a saucer. 

5. Cook the first side for 3 minutes or so, until golden and crispy on the bottom. Carefully flip the rosti over. An easy way to flip it is to place a large plate on top of the frying pan and invert the whole thing, so you end up with the rosti on the plate cooked side up. Transfer the rosti back into the pan to cook the other side.  

6. Sprinkle ¼ of the grated cheese onto one half while it is cooking and continue to fry until the cheese is beginning to melt and the underside of the rosti is golden. Spoon ¼ of the salsa over the cheese and fold the rosti over. Transfer to a plate and continue to cook the remaining rosti in the same way, dishing them up as you go. 

7. These are best served with a thick unsweetened yoghurt on the side and the juices from the salsa poured over the top.