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Carrot rösti

30 September 2015 ( 15 July 2022 )

These quick and easy carrot röstis, served with a garlic and yogurt sauce, make an ideal lunch or side dish.

Carrot rosti
These fried carrot rosti make a delicious light lunch or side dish

Preparation time

5 minutes

Cooking time

15 minutes




For the carrot röstis

  • 500g carrots
  • 2-3 spring onions (or red onions)
  • Handful of chopped coriander
  • 2-300g chickpea flour
  • 200ml water
  • 2 tablespoons of rapeseed oil (you may need more)

For the sauce

  • Greek natural yogurt (or soya yogurt to make this recipe vegan)
  • 2-3 cloves of garlic
  • A drizzle of olive oil
  • Salt (to season)


Röstis are a popular Swiss breakfast dish, usually made by shallow frying pressed grated potato until crisp and golden. They're very similar to hash browns and traditionally served with spinach and fried eggs. This version uses carrots instead of potatoes, giving them a lovely sweetness and plenty of vitamin A. While röstis are traditionally a breakfast dish they've become increasingly popular as lunch or part of a main meal.

Grate the carrots, chop the spring onions (or red onions), chop the coriander and mix in together.

Röstis can be cooked as one large rösti to be sliced up or, as with this recipe, several smaller ones. If this is your first time making them stick to the smaller röstis as they're easier to manage and you can adjust the batter if you find it's too wet or dry.

Once combined in a big bowl, begin to add the flour tablespoon by tablespoon until you have a thick sticky consistency. If you over-flour you can add water to thin it out.

Once you are satisfied with your mixture heat half the rapeseed oil in a pan. 

When hot scoop a large desert spoon size of the mixture in to the pan and gently squeeze down, cook until it begins to brown (this can be done in batches) then turn over and repeat. 

Once both sides are browned place on to a paper towel to drain off any excess oil. Repeat the process until all the mixture is used and add the rapeseed oil if needed.

To make the sauce simply grate the garlic pieces in to the yoghurt, add a pinch of salt and drizzle in a little olive oil, mix together and serve with your carrot Rösti.

Our thanks to Goldhill Organics for providing this recipe to celebrate Organic September.

Tip for using up leftover röstis

Leftover carrot röstis can be stored in the fridge and reheated in the oven or enjoyed cold. Why not try them in a sandwich with salad and chutney? If you don't plan on using them right away you can even freeze the röstis and reheat from frozen.

About chickpea flour

Chickpea flour, often known as gram flour or besan, can be easily bought from most large supermarkets. It's often found in the world food aisle with other common Indian ingredients. Made from ground chickpeas, it's a good flour alternative for anyone wanting to reduce their carbohydrates and increase their protein. It can also be used as an egg replacement to bind vegetable rostis and fritters, cakes and even used to make egg-free, low-cholesterol omelette, making it an extremely useful pantry staple.

Looking for more recipes to try? Try one of our other tasty vegetarian recipes


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.