Pumpkin Fritter (Röstis) on Radicchio Salad
Pumpkin Fritter (Röstis) on radicchio salad - Swiss classic in autumnal garb. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Radicchio enriches this dish with vitamin A, which ensures beautiful and healthy skin. Bitter substances also stimulate the production of digestive juices and do the intestines good.
A handful of finely chopped, mixed herbs, adds extra spice to the salad.
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 8 ozs waxy potatoes (white, red, yellow or fingerling)
- 10 ozs Pumpkin
- 1 shallot
- 2 eggs
- 2 Tbsps Spelt flour
- salt
- peppers
- Nutmeg
- 2 Tbsps olive oil
- 1 head Radicchio
- 1 Apple
- ½ oz lamb's lettuce (1 handful)
- 1 Tbsp Walnut
- 4 Tbsps Yogurt (3.5% fat)
- 1 Tbsp lemon juice
- 1 tsp honey
- 1 tsp parsley
Preparation steps
Peel the potatoes, coarsely grate the potatoes and pumpkin. Peel shallot and cut into fine cubes. Put potato, pumpkin and shallots into a bowl with eggs and flour, mix and season with salt, pepper and freshly grated nutmeg.
Heat 1 tsp. oil in a frying pan. Form 2-3 Röstis from 1⁄4 of the mixture, put them into the pan and fry them for 5 minutes on each side at medium heat; in this way use up the rest of the mixture. If necessary, keep the Röstis warm in a preheated oven at 175°F.
In the meantime clean the radicchio, wash the leaves, shake dry and cut into fine strips. Wash apple, grate dry, quarter, core and cut quarters into fine slices. Wash lamb's lettuce, shake dry and mix with radicchio, apple slices and walnuts.
Mix yogurt with lemon juice and honey, season with salt and pepper. Wash parsley, shake dry, chop finely and mix with the dressing. Add the dressing to the salad and arrange it together with the pumpkin Röstis.
