Rosti with Tomato Dip and Arugula Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 73.2 μg | (122 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,329 mg | (33 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
