Carrot and Potato Rosti with Shrimp

image :  Carrot and Potato Rosti with Shrimp


  • 1 large russet potato, peeled
  • 2 eggs
  • 2 medium carrots, peeled and grated
  • pinch of salt and freshly ground pepper
  • olive oil, plus 2 teaspoons extra
  • 20 cherry (or grape) tomatoes, halved
  • 10 oz (375g) medium shrimp, peeled and de-veined leaving tails intact
  • 2 garlic cloves, minced
  • 2 jalapeno peppers, minced
  • 1 1/2 cups fresh corn kernels
  • 1 tablespoon lime juice
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons chopped fresh cilantro


Grate potatoes into a fine metal sieve over a medium bowl. Press as much liquid from them as possible. Whisk eggs in a medium bowl. Add potatoes, carrots and a pinch of salt and pepper; stir until well combined.

Drizzle a little oil in a large pan and heat over medium-high heat. Drop 1/4 cup of loosely packed mixture into the pan, about 2 1/2 inches (6cm) apart, and spread each to about 3 inches (8cm) in diameter. Cook rosti in batches, for 3 to 4 minutes on each side or until golden brown. Place cooked rosti on a plate lined with paper towel and place in a warm oven. Heat a drizzle of the oil to the pan before repeating with remaining mixture.

While rosti are cooking, heat the remaining oil in a large frying pan over medium-high heat. Add tomatoes and cook, stirring occasionally, for about 3 to 5 minutes or until they are hot and wilted slightly.

Add shrimp, garlic, peppers and corn. Cook for about 5 minutes or until shrimp are just cooked.

Add juice, onions and cilantro with a pinch of salt and pepper and stir until combined. Serve warm with rosti. Serves 4.