This recipe combines a selection of naturally sweet vegetables and can be eaten as a snack, or, as a side vegetable. Made in bite size shapes they are also delicious party food, served cold or warmed through.

Makes 8 Rosti

• 2 medium size sweet potatoes, peeled 
• 2 medium size parsnips, peeled
• 2 medium size courgettes
• 1 small red onion, chopped finely
• 2 medium eggs
• Salt
• Freshly ground black pepper
• Vegetable oil for frying

1) Cut the sweet potatoes into 3 pieces. Boil in lightly salted water for 3 minutes. Add the whole parsnips and continue cooking for a further 3 minutes. Drain in a colander and cool until they can be comfortably handled.

2) Discard the ends from the courgettes. Coarsely grate the flesh, including the green skin into a large bowl. Add the chopped onion, the coarsely grated sweet potato and parsnip. Chop any small end pieces and add these as well.

3) Beat the eggs well and stir into the vegetables with plenty of salt and pepper.

4) Add sufficient oil to give a film of cover over the base of the pan and heat this over a medium setting until it is hot. Using a large kitchen spoon add a heaped spoonful of the mixture to the hot surface, cooking 3 or 4 rosti at a time, but spacing them a little apart. Use the spoon to make them into a good round shape as they begin to set. Cook until the underside is pale golden brown then turn over and cook the other side. Stir the uncooked mixture well between batches.

Flavour option: Add ½ level teaspoon ground cumin and 1 tablespoon fresh chopped coriander to the basic mixture and serve with curries or spicy grilled meats.