Serves 4
Grate the carrots and potatoes in a food processor, shred the leeks. Put the prepared vegetables in a sieve, cover with a saucer and press down to squeeze out excess juices. Transfer to a large bowl.
Beat the eggs, and to the bowl with the chives, parsley and pepper. Mix well.
Heat the oil in a non-stick pan. Cook heaped tablespoons of the mix over a gentle heat for 5 minutes on each side, until golden. Drain on kitchen paper. To make one large rosti, cook all the mixture at once for about 15 minutes, stirring occasionally, turn up the heat for the last 2/3 minutes to crisp the rosti.
This is now ready to serve with your Chicken in Mushroom Sauce.
This also makes an ideal accompaniment to other dishes.