Raggmunk (v)

This classic Swedish dish is a cross between a pancake and a rösti – served with a fried egg and chilli jam – it makes a great dish on its own or can be served alongside your main meal.

These vegetarian fritters are packed with potato and carrot and are rally versatile to easily make anywhere.

Check out the full recipe below:

Allergens: contains milk, nuts, gluten

Serves 4

Ingredients

• 120ml full fat milk
• 40g flour
• 3-6 eggs
• 2 carrots
• 320g firm chipping potatoes
• 2 sprigs of rosemary
• Chilli jam

Equipment

• Frontier Collapsible Bowl
• Passage Cutlery Set
• Grater
• Chopping Board
• Frontier Ultralight Frying Pan
• Camp Kitchen Tool Kit
• Passage Plate

Directions

1. Peel the carrots and potatoes and then grate them and set aside.
2. Whisk 2 eggs with the milk and flour and season.
3. Finely chop the rosemary and add to the newly whisked batter along with the grated vegetables.
4. Heat a generous amount of oil in a frying pan and add a spoonful or two of the Raggmunk mixture.
5. Flatten and shape in the pan and then cook for 3-5 minutes until golden.
6. Once golden and crisp, flip and cook again on the other side.
7. Remove from the pan, season and repeat this process until the desired amount of fritters have been made.
8. Fry an egg for each person you are serving and spoon on some chilli jam as your layer your Raggmunk and top with an egg.

Sea to Summit X Fell Foodie

All of the recipes in our new Fell Foodie collection are designed to be cooked outdoors!

There is something for everyone – with quick and easy recipes for a post hike bite to family campsite favourites and hearty meals. With vegetarian and vegan options too there is something for all outdoors lovers to get their teeth stuck into.

We love to see your creations - so if you make any of the recipes in the Fell Foodie Collection - them tag us on Instagram (@seatosummituk) and use #SeatoSummitUK.