Kale and Potato Rosti

These potato rosti with cabbage and kale are great as a side dish or on their own. Great way to use all the leftover greens!
Course Side Dish
Cuisine Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 rosti (depending on the size)
234 kcal
Author Anna


  • 6 medium potatoes I've used Maris Piper
  • 1 medium onion
  • 100 g kale chopped
  • 200 g white cabbage finely shredded
  • salt
  • pepper
  • cajun pepper
  • vegetable oil for frying


  1. Start by blanching kale and cabbage, bring a medium saucepan of water to boil and cook cabbage and kale for 30 seconds then drain in a colander. Cool under running cold water.

  2. Place kale and cabbage in a clean tea and squeeze out as much liquid as possible and put into a medium bowl.
  3. Peel and grate the potatoes and onion, place in the clean tea towel and squeeze out as much liquid as possible.
  4. Add potatoes and onion to the bowl, then add salt, pepper and cajun pepper to taste.
  5. Shape into patties and flatten with your hands (you should get about 6-8 rosti).
  6. Heat the frying pan with vegetable oil and fry rosti for 5 minutes on each side until golden.
  7. Enjoy!