Cheesy Veggie Cakes
Boil the potatoes in a large saucepan of boiling, salted water for 5 minutes. Drain and allow to cool until cool enough to handle.
Grate into a large mixing bowl, then combine well with the carrot, courgette, Parmesan and seasoning (use salt sparingly here). Pre-heat the oven to 200°C | 400F | gas 6.
Heat a large non-stick frying pan over a medium-high heat for 1 minute until hot, then add some of the clarified butter.
Place a 7cm metal ring in the centre and spoon in a couple of tablespoons of the rosti mixture into it, pressing down well to create and even surface and promote a crust on the bottom.
Cook like this for 2-3 minutes, then carefully flip it and cook on the other side for 1 minute, then transfer to a lined baking tray.
Continue cooking the rostis in this fashion until you have used up all the mixture, transferring them to the lined baking tray. Bake in the oven for 5-7 minutes until golden brown all over.
Remove and arrange stacked between sheets of greaseproof paper on a plate. Garnish with the flaked sea salt and rosemary before serving.