Crispy Potato & Tofu Rostis With Caramelised Onion Chutney

Ingredients

• Rostis
• 500g/16oz potatoes, peeled and grated
• 200g/7oz firm tofu, patted dry and crumbled into small pieces
• 2 handfuls of fresh spinach, finely chopped (or use frozen, defrosted)
• 2 cloves garlic, crushed
• 3 tbsp gram/chickpea flour, mixed with 3 tbsp warm water in a small bowl (mix and set aside)
• 2 tbsp plain flour
• Juice of ½ a lemon
• 1 tsp (heaped) caraway seeds (or use cumin seeds but caraway work best)
• 1 tsp chilli flakes (optional)
• 1-2 tsp salt
• ¼ tsp black pepper
• Easy caramelised onion chutney
• Use a shop-bought version if short of time
• 4 red onions, sliced
• 70g/⅛ cup golden caster sugar
• ¼ tsp salt
• 50ml/3¼ tbsp red wine vinegar
• 50ml/3¼ tbsp vegan red wine (use alcohol-free if needed)