Mini Vegan Cheesy Broccoli Rostis

These little Vegan rostis are so simple to make and are utterly moreish. In fact, I ended up eating three of them as soon as they came out of the oven. They are great for baby led weaning as they are easily held in little hands and are soft enough that they pull apart so even my 9 month old, with just two teeth can easily manage them. On their own or as part of a meal these little rostis are so versatile you can add or remove ingredients easily to create new flavours, meaning you will never get bored.

The recipe below makes 6


325g Maris Piper (two medium sized potatoes)
1 shallot finely diced
70g broccoli florets (stalks removed)
35g Violife Block Cheese Alternative
3 tablespoons of plain flour
15g dairy free butter melted


1. Preheat your oven to 220 degrees Celsius/ 200 degrees Celsius if using a fan oven.
2. Grate the potato into a large mixing bowl. Then turn out onto kitchen towel, placing a couple of sheets of kitchen paper on top. Press down to remove any excess water and then return the grated potato to the mixing bowl.
3. Add the diced shallot and broccoli florets to the bowl and stir well with a metal spoon to ensure they are evenly distributed throughout the mixture.
4.  Pour over the melted butter and stir making sure everything is well coated.
5. Add the flour and grated cheese and give the mixture one last stir.
6. Spoon the mixture into a muffin tray, filling each cup right up to the brim. Press down each cupful with the back of a tablespoon to ensure it is compact. Otherwise, when you remove them from the muffin tray, they will just fall apart.
7. Place on the top shelf of your preheated oven for 25 minutes. Once removed from oven run a knife around the edge of each rosti to loosen, then remove carefully with a tablespoon and serve. If you are cooking these for an older baby, toddler or an adult, you may wish to leave in the oven for an extra 5-10 minutes to make them even crispier.

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