Thursday, August 18, 2011

Summer Veggie Treat

_MG_9054.jpgSummer produces some of the best vegetables in abundance. I don't know what we're going to do when winter rolls around and we're yearning for those fresh veggies again. I came across this recipe for Rosti with Tomato-Corn Relish and thought it would be fun to try. It tastes just as wonderful as it looks.
_MG_9026.jpgThe Tomato-Corn Relish is pretty simple. Chop all of that stuff up.
_MG_9029.jpgThrow it in a cute little bowl and you have a summery relish going on.
_MG_9021.jpgCarrots have been a favorite around here this summer since I've been letting the children go out to the garden to pick and eat carrots whenever they want. They'll eat three or four of these carrots right out of the ground and have hardly made a dent. Straight out of the ground they've been incredilby sweet with the perfect crunch to them. What dream come true.
_MG_9033.jpgShred the carrots, zucchini, and pototatoes. Do you how much liquid this stuff holds in? Be to shred it all on a towel.
_MG_9037.jpgThen squeeze all of that liquid out. Squeeze as much as you can. You can save the juice or a smoothie later, or not. I didn't.
_MG_9034.jpgChop up some onions and garilc. If you're not fond of the garlic or onion texture you could mince it up pretty small and you'd never know that they were there.
_MG_9038.jpgThrow the onion and garlic in with the shredded vegetables, along with some flour.
_MG_9041.jpgMix it up, so it looks nice like this.
_MG_9042.jpgTo hold it all together we're going to pour an egg over the top and mix it in really well.
_MG_9045.jpgHeat up your griddle or pan. Spray it with non-stick spray. Then make little patties. I used my 2 tablespoon scoop. It's the perfect size.
_MG_9046.jpgCook them just until they are browned on the bottom. Then flip them over and brown the other side. Pretty easy, isn't it?
_MG_9051.jpgStack 'em  up on a plate and add a little relish to it.
_MG_9058.jpgThere. Now have a bite and enjoy!

Vegetable Rosti with Tomato-Corn Relish

Tomato-Corn Relish
3 cups fresh or thawed frozen corn kernels
2 small tomatoes, chopped, about 1 1/2 cups
1/2 cup chopped fresh basil or parsley
3 teaspoon olive oil
2 cloves garlic, minced

Combine all ingredients in a bowl and set aside.

2 medium white potatoes, shredded
2 large carrots, shredded
2 small zucchini, shredded
1 cup chopped onion
1/4 cup all-purpose flour
2 garlic cloves
2 large eggs, lightly beaten

Grate potatoes, carrots, and zucchini onto a clean kitchen towel. Wrap towel around vegetables, and squeeze to remove excess liquid. Transfer vegetables to bowl, and stir in onion, flour, and garlic. Fold in eggs, and season with salt and pepper, if desired.

Coat a large skillet with cooking spray, and heat over medium heat. Spoon 2 tablespoons Rosti mixture for each patty, shaping with spoon to make patties. Cook 2 to 3 minutes or until bottoms are crisp. Carefully flip with a spatula, and cook 2 minutes more, or until browned on both sides.

Serve with Tomato-Corn Relish


Heather said...

Vegetables have never looked so delicious! ...and don't think I didn't notice the Pyrex. ;-)

Melissa said...

This looks so good! I am definitely going to have to make this. At least the corn relish! Mmm-mm!

Your pictures are so bright and crisp, too! Well done with the photography. I'm learning how to use our new fancy shmancy camera. I hope our pics turn out half as good as yours!

JAN said...

Heather, I love you and all of your pyrex.

Melissa, what camera do you have? Let me know if you want a little help using it.

Adriane said...

Has anyone ever recommended a vegetable slicer? Oh, wait.