Rosti with Tomato Dip and Arugula Salad

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Rosti with Tomato Dip and Arugula Salad
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
488
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie488 cal.(23 %)
Protein11 g(11 %)
Fat20 g(17 %)
Carbohydrates64 g(43 %)
Sugar added2 g(8 %)
Roughage5.2 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E8 mg(67 %)
Vitamin K73.2 μg(122 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.5 mg(36 %)
Folate80 μg(27 %)
Pantothenic acid1.5 mg(25 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C75 mg(79 %)
Potassium1,329 mg(33 %)
Calcium107 mg(11 %)
Magnesium79 mg(26 %)
Iron3.4 mg(23 %)
Iodine15 μg(8 %)
Zinc1.7 mg(21 %)
Saturated fatty acids5.6 g
Uric acid71 mg
Cholesterol72 mg
Complete sugar8 g

Ingredients

for
4
For the rosti
1 onion
1 kilogram predominantly waxy potatoes
1 egg
100 grams Pastry flour
salt
freshly ground pepper
2 Tbsps scallions
vegetable oil (for cooking)
For the tomato dip
2 Tomatoes
4 Tbsps Crème fraiche
1 Tbsp Tomato paste
2 tsps lemon juice
salt
white peppers (freshly ground)
Tabasco sauce
For the arugula salad
100 grams Arugula
1 Tbsp lemon juice
salt
sugar
freshly ground pepper
1 generous pinch Mustard
1 Tbsp olive oil
How healthy are the main ingredients?
potatoArugulaTomato pasteolive oilMustardonion

Preparation steps

1.

For the rosti: peel onion and chop finely. Peel and rinse potatoes,  grate and combine with onion. Squeeze well. Add egg, flour and chives to the mixture and season well with salt and pepper. Heat plenty of oil in a pan and place several tablespoons of potato mixture in the pan, flatten with a spoon. Cook unil golden brown on both sides and drain on paper towels. Prepare all rosti in the same manner. 

2.

For the tomato dip: rinse and halve tomatoes, remove seeds and cut into cubes. Whisk crème fraîche with tomato paste and lemon juice, season with salt, Tabasco and pepper. Combine with tomatoes. 

3.

For the arugula salad: rinse and spin dry arugula. Whisk lemon juice with mustard and oil, season with salt, pepper and sugar. Toss arugula with the dressing. Serve rosti accompanied by tomato dip and arugula salad.