Light Vegetable Rosti

Serves: 4
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Tools: Non-Stop Centrifugal Juicer

Method

1. Put the potatoes through the Continuous Juice Extractor and collect the pulp in the Kenwood Bowl. Collect the juice in a jug and discard.
2. Mix the pulp with the olive oil and lemon juice and season with salt and freshly ground black pepper.
3. Pour a little oil in a large non-stick frying pan and place over a medium heat. Place spoonfuls of the potato mixture in the pan, to make four patty shapes and cook for 5 minutes on each side.
4. Drain on absorbent kitchen paper and serve as an accompaniment to meat, fish or as part of a brunch.