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Roesti and Salad Recipe

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Roesti and Salad
  • Prep Time:
  • Cook Time:

Crispy creamy potato cakes topped with the freshness of salad. The perfect recipe for a lazy Sunday brunch!

Ingredients of Roesti and Salad

  • 1 kg potatoes-peeled
  • 3 Tbsp salad oil
  • 2 Tbsp finely chopped spring onions
  • Salt, pepper
  • 25 gm butter

  • For the salad:
  • 150 gm mixed salad leaves
  • 100 gm carrots cut into juliennes
  • 1 small lauki cut into strips
  • 3-4 nasturtium leaves
  • 2 tsp chopped garden herbs
  • 1 Tbsp basil leaves (optional)

  • For the dressing:
  • 3 Tbsp olive/salad oil
  • 1 and 1/2 Tbsp lemon juice
  • 1/2 tsp prepared mustard
  • 1/2 tsp chopped garlic
  • Salt, pepper

How to Make Roesti and Salad

  1. Partially cook the potatoes in boiling, salted water for 8 minutes. Drain and allow it to cool.
  2. Heat 1 Tbsp oil in a frying pan. Add the onion and cook gently for 1 minute.
  3. Coarsely grate the potatoes, add the onion, season and mix well. Divide the potato mixture into 4 portions.
  4. Heat 1/2 Tbsp of olive oil. Add 1 tsp butter in the frying pan until hot and sizzling. Add a potato portion to the pan, flatten and cook until golden in color.
  5. To serve, place the roesti on a serving plate. Whisk together the dressing ingredients, toss into the salad and pile onto the roesti.

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