Prep: 10 mins Cook: 10 mins


Serves 2
These crispy potato and carrot fritters are a cross between pancakes and a rösti - a classic Swedish side dish to meat and fish dishes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal263
  • fat10g
  • saturates2g
  • carbs33g
  • sugars9g
  • fibre5g
  • protein8g
  • salt0.2g
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  • 25g plain flour
  • 75ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 thyme sprig, leaves picked
  • 175g firm potatoes, like Desirée, coarsely grated



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 large carrot, coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp vegetable oil


  1. In a large bowl, whisk the flour with half the milk to make a smooth, thick batter. Beat in the remaining milk, the egg, thyme and some seasoning. Tip in the potatoes and carrot and stir to coat with the batter.

  2. You will need to fry the raggmunk in batches so heat the oven to its lowest setting to keep them warm. Heat the oil in a large frying pan and spoon in the mixture to make 2 x 7cm-wide fritters, flattening the mixture with the back of the spoon as you go. Fry until golden brown and crispy, about 2 mins each side. Keep warm and repeat with the remaining mixture.

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