Jax’s potato, carrot & spring onion rosti

Recipe by Jax Hamilton.

This is a fun recipe to make with the kids as there’s lots of fabulous kitchen interaction!


3 spring onions, finely chopped

1 carrot, finely chopped 

1 garlic clove, crushed

½ tbsp cornflour

2 potatoes, peeled

Salt and freshly ground black pepper

1 egg

Oil for frying

Best Foods Mayo & Fresh Herb Dip

¾ cup Best Foods Mayo

Pinch garlic salt

½ cup fresh herbs, chopped


In a bowl mix together spring onions, carrot and garlic. Sieve in the cornflour then season with salt and pepper.

Grate the potatoes onto a clean tea towel and squeeze out any excess liquid.  You may need to do this more than once. When dry to touch, tumble the into the bowl of ingredients. Add the egg and mix well.

Add the oil to the frying pan, when hot add spoonfuls of the potato and carrot mixture – flatten gently with the back of the spoon. If you want to be a little ‘chef-fy’ feel free to use a cookie cutter to help shape them.

Don’t overload the pan, do around 2 -3 at a time. Fry until golden and crispy on one side before flipping over. Drain on kitchen paper.  

Dip: mix ingredients together until ready to use.

Jax Says: Any hard vegetable can be used to create these rostis; kumara, pumpkin, swede or parsnip. Get creative in the kitchen and see if your children notice if you swap out the potato for something else.

Lunchbox Love: Pop the rosti’s in the lunchboxes with a side of dip, chunks of fresh cucumber and a little wedge of cheese.

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