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Zero Waste Recipe: No peel potato rosti and roasted cauliflower leaves



This #ZeroWasteWeek (4 - 8 September), join millions of people around the world in taking action to reduce waste! Save money, conserve resources, and feel good about reducing your carbon footprint ๐ŸŒ


To help you get started, our Community Fridge team have shared a delicious #ZeroWaste #Recipe ๐Ÿง‘๐Ÿฝโ€๐Ÿณ Get creative in the kitchen and visit Mertonโ€™s Community Fridge on Mondays, Wednesdays and Thursdays to pick up some fresh surplus ingredients and help save good food from going to waste!


Ingredients:

  • 6 medium potatoes

  • Salt and black pepper (to taste)

  • 4 tbsp vegetable oil

  • 2 tbsp butter

  • Leaves and stems from a cauliflower

1) Rosti


PREP: Scrub and grate the potatoes with their skin on into a clean tea towel. Twist the towel around the potato and squeeze out any excess water. Tip the squeezed potatoes into a bowl and mix well with salt and pepper.


COOK: Heat the vegetable oil in a large non-stick frying pan over medium heat. Use your hands to compact the potato into burger shapes. Carefully place them in the frying pan, add the butter and cook for 4-5 minutes on each side, until golden brown and crisp.

2) Roast cauliflower leaves


Cut the thickest stems into 3cm-long pieces, toss everything in olive oil, a little salt, and a sprinkle of ground cumin or curry powder and then roast at 180C for 20-30 minutes, until crisp and slightly charred. Serve with your rosti alongside your favourite curry โ€“ or eat as a snack.



sustainablemerton.org/communityfridge

Instagram: @mertonscommunityfridge


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