Courgette rösti with burrata and tomatoes | Nigel Slater

Crisp little fritters made with one of summer’s most prolific vegetables, topped with sweet tomatoes and mild milky cheese

Roughly grate 200g potatoes into a large bowl without peeling them. Grate 200g courgettes, mix with the potatoes and sprinkle lightly with salt. Set aside for 15 minutes.

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