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EatSmarter exclusive recipe

Carrot and Potato Rosti

with Scallops and Sesame Seeds
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Carrot and Potato Rosti

Carrot and Potato Rosti - Perfect combination: The noble shellfish with earthy root vegetables

Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
202
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie202 kcal(10 %)
Protein12 g(12 %)
Fat11 g(9 %)
Carbohydrates12 g(8 %)
Sugar added1 g(4 %)
Roughage2.5 g(8 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.8 μg(14 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.2 mg(14 %)
Folate36 μg(12 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C8 mg(8 %)
Potassium446 mg(11 %)
Calcium124 mg(12 %)
Magnesium59 mg(20 %)
Iron2.7 mg(18 %)
Iodine52 μg(26 %)
Zinc2.2 mg(28 %)
Saturated fatty acids2 g
Uric acid85 mg
Cholesterol124 mg
Development of this recipe:

Ingredients

for
4
Ingredients
½
5 ounces
1 teaspoon
1 teaspoon
1 tablespoon
3 ounces
8
2
Carrots (about 150 grams)
2
Potatoes (about 150 grams)
1
1 teaspoon
3 tablespoons
Preparation

Kitchen utensils

1 nonstick Skillet, 1 Small skillet, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Box grater, 1 Slotted spatula, 1 Grill pan, 1 Salad spinner, 1 Kitchen towel, 1 Citrus juicer, 1 Fork, 1 Plate, 1 Cutting board, 1 Small brush

Preparation steps

1.
Carrot and Potato Rosti preparation step 1

Squeeze juice from lemon. In a bowl, combine 1 teaspoon lemon juice with the yogurt, curry powder and honey and season with salt and pepper. Stir to combine. Set aside.

2.
Carrot and Potato Rosti preparation step 2

Toast sesame seeds in a dry skillet until light brown, then put on a plate and let cool.

3.
Carrot and Potato Rosti preparation step 3

Rinse baby greens and spin dry.

4.
Carrot and Potato Rosti preparation step 4

Brush callop shells thoroughly. To open, insert a thin knife between the shell halves. Slide the blade as close to the upper edge of the shell as possible until the muscle is severed and the shells open.

5.
Carrot and Potato Rosti preparation step 5

Remove the scallop meat with a knife or a spoon from the lower shell, making sure that the meat remains intact. Rinse scallops, pat dry and refrigerate until ready to cook.

6.
Carrot and Potato Rosti preparation step 6

Peel the carrots and grate coarsely on a box grater. Peel and coarsely grate the potatoes.

7.
Carrot and Potato Rosti preparation step 7

Put the grated carrot and potato in a kitchen towel and squeeze to remove excess liquid. Place grated carrot and potato in a bowl.

8.
Carrot and Potato Rosti preparation step 8

Separate egg. (Reserve white for another use.) In a small bowl, combine egg yolk with flour and 1 teaspoon sesame seeds. Season with salt and pepper and whisk to combine. Add to carrot and potatoes and stir to combine.

9.
Carrot and Potato Rosti preparation step 9

Heat 2 tablespoons oil in a nonstick pan. Divide half of the carrot mixture into 4 small portions, add to pan and cook until browned underneath, about 2 minutes. Carefully turn rosti and cook until browned on the other side, about 1 more minute. Place on a baking sheet. Repeat with remaining mixture. Cook rosti in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until cooked through, about 10 minutes.

10.
Carrot and Potato Rosti preparation step 10

Heat the remaining oil in a grill pan. Season scallops with salt and pepper. Cook over high heat until seared, 1-2 minutes on each side.

11.
Carrot and Potato Rosti preparation step 11

To serve, toss the baby greens with half the yogurt sauce. Divide rosti and scallops among 4 plate. Drizzle with remaining sauce and sprinkle with remaining sesame seeds.