Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 12 baby roma tomatoes, halved
- 4 medium washed potatoes, peeled
- 5milliliter virgin olive oil spray
- 3 cup baby spinach
- 350grams chicken, shredded
- 120grams leafy mix
Nutrition per serving
935kJ / 223Cal
935 Kilojoules or 223 Calories
11% of daily energy intake*
Protein
17.2grams
Fat
3.4grams
Carbs
32.0grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Spray a muffin tray with olive oil.
Step 2 of 5
Grate potatoes using a coarse grater. Transfer to a fine sieve and squeeze to remove excess moisture.
Step 3 of 5
Divide grated potato among 12 muffin holes. Using fingers or the back of a small spoon, press potato around the edges of the muffin hole to create a cup shape about 5mm thick.
Step 4 of 5
Cook in oven for 20-25 minutes or until potato is golden and crispy.
Step 5 of 5
Fill rosti cups with shredded chicken, baby spinach and sliced tomatoes to serve. Serve with salad leaves.
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