Cheesy Veggie Peel Röstis Recipe | Abel & Cole

Cheesy Veggie Peel Röstis

Cooking time
Serves4 people
Cheesy Veggie Peel Röstis

Trying to cut down on food waste? Then try saving your vegetable peelings and turning them into golden röstis. You can use carrot, parsnip or potato peelings, or a combination of all three, and mix them with crumbly mature cheddar cheese, a pinch of thyme and a little garlic, then fry till crisp. Serve topped with a fried egg for a light lunch or brunch.


  • 2 onions
  • 2 garlic cloves
  • 2-3 thyme sprigs
  • 100g mature cheddar
  • 2 large handfuls of clean potato, carrot and/or parsnip peelings
  • 100g plain flour
  • 4 eggs
  • A few handfuls of salad leaves

Prep: 10 mins | Cook: 20 mins

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1. Warm your oven to 180°C/Fan 160°C/Gas 4. Peel and thinly slice the onions. Peel and thinly slice the garlic cloves. Pick the thyme leaves off their stalks. Coarsely grate the cheddar.
2. Tip the clean vegetable peelings into a large bowl and add the sliced onions, garlic, thyme and cheddar. Season with a good pinch of salt and pepper and toss to combine. Stir in the flour and mix till it coats the ingredients.
3. Pour 3 tbsp oil into a large frying pan and warm over a medium-high heat. Use your hands to shape the peel mixture into round patties – these are your röstis. Add 3-4 röstis to the pan. Fry for 3-4 mins on each side, till golden brown, then transfer the fried röstis to a baking tray. Repeat with the remaining peel mix to make more röstis. Slide the tray into the oven and bake the röstis for 10 mins.
4. When the röstis are nearly cooked, pop the empty frying pan back on a medium heat and add an extra 1 tbsp oil. Crack in the eggs and fry them for 3-4 mins, till the yolks and whites are set to your liking.
5. Divide the röstis between four warm plates and serve topped with the fried eggs and with a handful of salad leaves on the side.
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