300g Carisma potatoes, peeled, coarsely grated, excess moisture squeezed out
1 carrot, coarsely grated
1 zucchini, finely grated, excess moisture squeezed out
1 Tbsp finely chopped thyme leaves
2 x 60g eggs, lightly whisked
80g shaved salt-reduced leg ham, chopped
2 Tbsp reduced-fat grated cheddar
2 Tbsp wholemeal self-raising flour or gluten-free flour
Freshly ground black pepper
2 tsp extra virgin olive oil
20g (1 cup) baby rocket leaves
1/ 4 red capsicum, cut into short, thin strips
Squeeze of fresh lemon juice or balsamic glaze
2 Tbsp extra-light sour cream
Lemon wedges (optional), to serve
Combine potatoes, carrot, zucchini, thyme, eggs, ham, cheese and flour in a medium bowl. Season with pepper.
Heat half the oil in a large non-stick frying pan over medium. Add 4 x 1/4 cupfuls of mixture to the pan and press down slightly to make 4 rostis. Cook for 2-3 minutes or until bases are golden brown. Carefully turn over and cook for a further 1 minute or until cooked through. Transfer to a plate lined with paper towel. Cover with foil then repeat with remaining oil and batter in 2 more batches, making 12 fritters in total.
Combine rocket and capsicum in a serving bowl and drizzle with lemon juice or balsamic glaze. To serve, top rostis with sour cream and sprinkle with pepper. Serve with the side salad and lemon wedges, if you like.
Divide the rice and bok choy between serving bowls. Top with the meatballs and drizzle over the sauce. Serve sprinkled with chilli, if you like.
COOK’S TIP: Try replacing Carisma potatoes with orange sweet potato, rocket with spinach, and capsicum with roasted red capsicum strips (in vinegar).