Rösti potatoes are perfect if you're looking to cook and stay on a budget. Make a big batch and then freeze for simple evening meals.

INGREDIENTS

• 500g/16oz potatoes, peeled and grated
• 200g/7oz firm tofu, patted dry and crumbled into small pieces
• Handful of fresh spinach or rocket, roughly chopped
• 3 tbsp gram (chickpea) flour, mixed with 3 tbsp warm water in a small bowl
• 2 tbsp plain flour
• 1 tsp cumin seeds
• 2 tbsp vegetable oil 
• 1 tsp salt
• 1 tsp freshly ground black pepper (optional)

METHOD

1. Pat dry the tofu, before crumbling it into a mixing bowl with the grated potato.
2. Add the spinach or rocket, gram flour mixture, cumin, plain flour, salt and pepper and stir the ingredients.
3. Shape the mixture into 6 round rosti, be firm with it but try not to over handle. If it is too wet to hold its shape, add a little more flour.
4. Add a little oil to a large, non-stick frying pan and fry on a medium heat, turning half way through, until golden. Press down the rosti and encourage them to keep their shape using a fish slice.
5. Serve with a small side salad or leaves and tomatoes and a tablespoon of hummus (optional).

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