Cheese & Bean Rosti Recipe

Imagine a crispy, golden-brown potato pancake filled with ooey-gooey cheese and hearty beans, creating a delicious dance of flavours and textures. That's the magic of cheese & bean rosti, a dish that combines comfort in every bite.

With its origins in Swiss cuisine, the rosti has been a staple that's tickled the taste buds and my take on this classic is fortified with a scrumptious mix of cheddar and cannellini beans, turning an ordinary dish into an extraordinary experience.

A close-up of a cheese and bean rosti in a skillet topped with melted cheese  parsley.

Now, you may be wondering, is indulging in this cheesy, crispy goodness actually good for me? Well, this does bring some nutritional benefits to the table. The beans provide a good source of protein and fiber, while the cheese offers a dose of calcium and protein aswell. Plus, when cooked in moderation and with quality ingredients, this dish can be a satisfying and balanced meal that doesn't skip on flavour.

Prep Time: 15 mins
Cook Time: 20 mins
Serves: 4

50g butter
450g potatoes, peeled and grated
200g cannellini or kidney beans
1 egg, beaten
75g cheddar cheese
25g freshly grated Parmesan cheese
1 tbsp freshly chopped chives
1 tbsp fresh chopped parsley
salt and freshly ground black pepper

1.Heat half of the butter in a non-stick frying pan.

2. Mix the potatoes with all the other ingredients and spook into the frying pan. Press well down so that it is evenly distributed over the base of the pan. Cook over a medium heat for about 10 minutes.

3. Slide the rosti onto a flat baking sheet. Melt the remaining butter in the pan and return the rosti to the pan with the cooked side up. Cook for a further 10 minutes until cooked through and serve.