Potato and Zucchini Rosti

So, I am desperately trying to get more creative in the breakfast side of things, for me breakfast = egg, maybe toast or oats and of course some form of fruit.  I remembered these little morsels of fried up joy and wondered if I could just put an egg on it and call it breakfast…. nah, probably not, but then again ….. probably ??? Oh well, end result,  I caved, I was not feeling adventurous and did not do the egg. But maybe next time.  You know, as much as I love these I still do not like the frying part.  I do not know what it is with me and oil, I am just not a fan.

Anyway, these are really simple to do for any time of the day, and for whatever meal you want them for. A bit of grating and chopping is involved, and you are good to go, throw it all together, make balls, squeeze and fry.  I mean, what could be easier.  Personally, I can eat them as is, but if I want to get a bit fancier, I crumble up some feta on the top and they are even great with feta and some roasted peppers….I know, I know, all these possibilities and then imagine an egg on the top 🙂 if your heart desires.

Potato and Zucchini Rosti

Preparation time:  15 minutes

Cooking time:  20 minutes

Total time:  35 minutes

Makes 4


1 cup grated potato

1 cup grated zucchini/courgettes/large marrow

Freshly cracked salt and pepper

1 Tablespoon finely chopped garlic

4 Tablespoons (60 milliliters) finely chopped onion

Sprinkling of dried chilli flakes

Oil for frying

To serve:  feta cheese and roasted peppers


Grate the potato and place in a dish towel and squeeze out any excess water. Place in a medium-sized bowl.

Grate the zucchini and place in the same dish towel and squeeze out any excess water.  Place in the same bowl as the potato.

Season well with salt and pepper.

Place the prepared garlic and onion to the bowl with the potato and zucchini.

Add the chilli flakes. Stir well to combine.

In a medium sized skillet or frying pan, heat up some oil to cover the bottom of the pan.

With a tablespoon, scoop out a heaped tablespoon of the mixture.  Take this tablespoon of mixture in your hands and over a bowl, squeeze.  You will find there is even more water content which needs to be released, and this is from the salt, so this is okay.  Once the water has been released, place the ball of potato and zucchini into the hot skillet and fry.  Flatten the ball slightly and fry evenly on both sides until golden brown.

Eat whilst hot.

Enjoy 🙂

NB*  If you are going to serve these with the roasted peppers, make sure the peppers are roasting in the oven, whilst you are frying.  That way, everything will be hot.


Potato, Herb and Feta Rock Cakes


I remember baking Rock Cakes once at school when I was really young, and they were filled with raisins!  I don’t enjoy raisins, so I really have no idea what those Rock Cakes actually tasted like.  My family loved them, so I can only imagine they were good. My mom and I made them quite often after that, but there were always a few left plain, raisin free, especially for me :-).

I am not sure where they got their name from… ‘Rock Cakes’, that to me sounds like it could be a hard cake, who knows, yet Rock Cakes are quite the opposite in fact, they resemble scones :-). But, saying that, I suppose the exterior of the Rock Cake is crisp and hard, so that would resemble the name Rock Cake, and in fact….now I am on a role….but with the surface and exterior all uneven and rugged looking, that too, could resemble a rock !


I think the original traditional Rock Cake originated in Britain, if I remember correctly, and of course they were filled with raisins and perhaps dried fruit.

Anyway, years ago this recipe came into my hands, again from a magazine and of course I saved it, being the recipe hoarder that I am.  And, I am so grateful to whoever decided to put a savoury spin on them.  Ge…ni..us, for sure !  I have adapted the quantities slightly and added my little twist to it.

These are awesome.  They are simple and easy to make, and again, me being me, these Rock Cakes are quite versatile.  They work equally as well with different cheeses and herbs. I love using feta though, as when you cut the Rock Cake to put butter on, often I see the chunk of feta within the Rock Cake.   If you don’t have buttermilk, normal full fat milk will suffice.  I have not tried it with other milks, and certainly not a fat-free milk…I mean, for me…why bother…this is an indulgence, so why not go all out !


Potato, Herb and Feta Rock Cakes

Preparation time:  10 minutes

Cooking time:  20 – 30 minutes

Total time:  30 – 40 minutes

Makes 8 – 10 depending on size


200 gram potato (approximately 1 large potato)

1/2 medium-sized onion

100/120 grams plain feta cheese disc

1 1/2 cups self-raising wheat flour

1 teaspoon salt

5 teaspoons (25 millilitres) ground rosemary

5 teaspoons (25 millilitres) ground thyme

1 free-range Jumbo sized egg

2 tablespoons (30 millilitres) buttermilk

2 teaspoons (10 millilitres) hot mustard


Preheat the oven to 180 degrees C/350 degrees F.

Grease a baking tray.  (I use Spray n’ Cook) and then sprinkle some flour onto the baking tray.

Wash and peel the potato, and grate on a large  bladed grater.

Peel and chop the onion into small pieces, and set aside.

Chop the feta cheese disc coarsely, and set aside.

Then, in a medium-sized bowl, add self-raising flour, salt, grated potato, chopped onion and feta and herbs.

Mix all together with a metal tablespoon.

In a smaller bowl add the egg, buttermilk and mustard.  Stir together.

Add the egg mixture into the flour mixture and again stir quickly and gently to combine the ingredients.

Now using your hands take out clumps of the dough mixture and place on the greased baking tray. (I did add flour to my hands so the dough did not stick to my hands) I took out a good rounded tablespoon in size, but this is entirely up to you.  You determine your own sizing for the rock cakes.

Place the baking tray into the preheated oven for about 20 minutes or until the rock cakes are golden brown.

Once done, remove from the oven and serve hot with butter.

Enjoy 🙂

NB*  I kept a few in a sealed container in the fridge for the next day, and they were perfect.  I just heated them up in the microwave and then loaded with butter.

NB*  Please excuse the white bits on the rock cakes, I guess I got a bit carried away with the flour on my hands!