Potato Rosti Cakes with Carrot and Chilli

Some meals come together from what is already in the kitchen. A few potatoes sitting in the basket, a couple of carrots in the fridge, and a pan waiting on the stove are sometimes all that is needed for something warm and satisfying.

These potato rosti cakes came together one slow Saturday morning when I felt like making something crisp and savoury for brunch. I used raw grated potatoes, without parboiling or squeezing out the liquid, and relied on a little flour to absorb the moisture and help everything hold together as the cakes cooked in the pan.

Later, I noticed that many traditional methods call for removing as much liquid as possible from the potatoes. Here, I found that working with them as they were felt simpler and more practical. The flour binds the vegetables as they cook, allowing the edges to turn golden while the centre stays tender.

With grated carrot for a little sweetness and green chilli for warmth, these potato rosti cakes are straightforward and satisfying, a meal that suits an unhurried morning.

How These Potato Rosti Cakes Are Made

Traditional rosti, particularly the Swiss version from Switzerland, is often made with just potatoes and salt, relying on the natural starch to bind everything together. The potatoes may be parboiled first, or grated raw and squeezed to remove excess moisture before being pressed into a single large pan cake.

In this version, I keep the potatoes raw and do not squeeze out the liquid. Instead, I add a small amount of flour to absorb the moisture and help the mixture hold together. This works well when shaping the mixture into individual cakes rather than cooking one large rosti.

The addition of carrot, mushrooms and green chilli gives these rosti cakes a little more texture and flavour while keeping their crisp, pan-fried character.

Variations and Substitutions

These potato rosti cakes are adaptable depending on what you have on hand.

Flour options
If you do not need them to be gluten-free, plain flour works well in place of gram and rice flour. You can also use only gram flour for a slightly nuttier flavour.

Vegetable swaps
The carrot can be replaced with grated courgette or finely shredded cabbage. If using courgette, lightly squeeze out excess moisture before mixing. Mushrooms can be omitted or replaced with finely chopped spring onions.

Spice adjustments
Green chilli adds warmth, but you can reduce or omit it. Smoked paprika, cumin, or cracked black pepper also pair well with the grated potato.

Single large rosti
Instead of shaping individual cakes, press the mixture into one even layer in the pan and cook as a single rosti. Cook slowly over medium heat until deeply golden before turning.

Oven option
For a lighter version, brush the cakes lightly with oil and bake at 200°C until golden, turning once halfway through.

Serving Suggestions

These potato rosti cakes are best served warm, while the edges are still crisp.

For brunch, I like serving them with a spoonful of dairy-free yogurt or a simple chutney for contrast. If you have a fresh herb cucumber dip or a coriander-based sauce on hand, it pairs especially well with the chilli and carrot.

They also work well as part of a larger vegan brunch spread, alongside savoury pancakes or a simple tofu scramble.

If you prefer something more substantial, top them with sautéed greens or serve with a side of baked beans for a simple plant-based meal.