Vegetable fritters with smoky tomato salsa. Easy rosti made with zucchini, potato and carrots.
Heat the oven to 200C (400F). Place the tomatoes on a baking tray. Season with salt and pepper, sprinkle with sugar and drizzle with balsamic vinegar and olive oil. Roast for 20 minutes and set aside to cool.
Place the tomatoes, peppers, chilli, garlic and smoked paprika into a blender, season some more if needed and blitz to a sauce.
Grate all vegetables and place in the centre of a clean tea towel, squeeze all the excess liquid from the vegetables. Place them in a large bowl, stir with seasoning, lemon juice and drizzle of oil.
Using your hands, form small patties from vegetable mix. Heat some oil in the medium pan and fry the rostis on each side for about 5-10 minutes until golden brown.
Serve with smoky salsa and some fresh parsley.