Potato, carrot and marjoram rösti served with a smoky tomato and white capsicum ragout, topped with a fresh mint and soya yoghurt (vegan and gluten free option)

Serves 4

The crunchy golden rösti sits on a rich and smoky ragout, very similar to Hungarian ‘Letcho’, with a fresh soya yoghurt to balance out the acidity of the tomato. White capsicum (peppers) can be found in good greengrocers but you could use red or yellow instead. Pekmez (a Turkish molasses-like syrup) is sold in some supermarkets or Turkish food shops, and can also be ordered online.


1 medium sized carrot
4 medium potatoes (we use Desiree)
5 cloves garlic, finely chopped
Handful fresh marjoram, chopped
Handful fresh parsley, chopped
100g plain flour (or gluten free)
250ml rapeseed oil
Salt and pepper

Tomato and white capsicum ragout:
3 white capsicum, sliced (use red or yellow if you can’t find these!)
3 banana shallots, finely diced
5 large plum tomatoes, chopped
1 teaspoon smoked paprika
5 cloves garlic, finely chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh tarragon, chopped
50ml Pekmez
Salt and pepper

Mint and soya yoghurt:
2 tomatoes, finely diced
1 red onion, finely diced
1 apple (granny smith), finely diced
200ml soya yoghurt (or plain yoghurt for non-vegans)
Large pinch of chives, chopped


Heat a medium pan with olive oil and fry the peppers, shallots, garlic and thyme for 5-10 minutes (until soft and stew-like), then add the tomatoes and cook for a further 10 minutes, add tarragon, pekmez, salt and pepper and cook for a further 10 minutes.

Grate the carrot and potatoes and place in a mixing bowl. Then add the garlic, herbs, gluten free flour, season and mix well. Shape röstis into palm sized patty shapes (about 1cm thick), they should hold their shape and not be too wet (if they are, add a bit more flour). Heat up olive oil in and fry röstis for a few minutes on each side, until nice and golden.

For the mint and soya yoghurt:
Just mix the ingredients well!

Serve as pictured.