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 🌍
To help you get started, our Community Fridge team have shared a delicious #ZeroWaste #Recipe 🧑🏽🍳 Get creative in the kitchen and visit Merton’s Community Fridge on Mondays, Wednesdays and Thursdays to pick up some fresh surplus ingredients and help save good food from going to waste!
6 medium potatoes
Salt and black pepper (to taste)
4 tbsp vegetable oil
2 tbsp butter
Leaves and stems from a cauliflower
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 – or eat as a snack.