Roesti and Salad Recipe
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Crispy creamy potato cakes topped with the freshness of salad. The perfect recipe for a lazy Sunday brunch!
- Total Cook Time 50 mins
- Prep Time 15 mins
- Cook Time 35 mins
- Recipe Servings2
- Easy
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.
1. Partially cook the potatoes in boiling, salted water for 8 minutes. Drain and allow it to cool.
2.
2. Heat 1 Tbsp oil in a frying pan. Add the onion and cook gently for 1 minute.
3.
3. Coarsely grate the potatoes, add the onion, season and mix well. Divide the potato mixture into 4 portions.
4.
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.
5. To serve, place the roesti on a serving plate. Whisk together the dressing ingredients, toss into the salad and pile onto the roesti.